Get ready to transport your taste buds to the vibrant streets of Mexico with these irresistible Sweet Corn Tamale Dumplings! Imagine biting into a tender, corn-infused pocket of pure deliciousness that melts in your mouth and fills your kitchen with an aroma that'll have everyone asking, "What are you cooking?" These aren't just any dumplings - they're a culinary adventure that combines traditional Mexican techniques with sweet, comforting flavors that will make your meals unforgettable.
Prep Time: 30 mins
Cook Time: 45 mins
Total Time: 1 hrs 15 mins
Cuisine: Mexican
Serves: 4 servings
Ingredients
- 2 cups masa harina
- 1 cup sweet corn kernels
- 1/2 cup vegetable broth
- 1/4 cup vegetable oil
- 1 tsp baking powder
- 1/2 tsp salt
- 1 cup cheese (optional)
- Banana leaves or corn husks for wrapping
Instructions
- Prepare the corn kernels by removing them from fresh corn cobs or using thawed frozen corn. If using fresh corn, briefly blanch the kernels in boiling water for 2 minutes, then drain and cool.
- In a large mixing bowl, combine masa harina, baking powder, and salt. Mix the dry ingredients thoroughly to ensure even distribution.
- In a separate bowl, blend sweet corn kernels with vegetable broth and vegetable oil until you create a smooth, slightly chunky mixture.
- Gradually add the corn mixture to the dry ingredients, mixing with a spatula or hands until a soft, pliable dough forms. The consistency should be similar to soft play-doh.
- If using cheese, fold it gently into the tamale dough, ensuring even distribution.
- Prepare banana leaves or corn husks by softening them in warm water for 10 minutes to make them pliable and prevent cracking during wrapping.
- Take a prepared leaf or husk and spread approximately 3 tablespoons of tamale dough in the center, leaving edges clear for folding.
- Fold the sides of the leaf/husk inward, then fold the top and bottom to create a sealed packet. Tie with kitchen twine if needed for extra security.
- Arrange the tamale dumplings in a steamer basket, ensuring they are standing upright and not overcrowded.
- Steam the dumplings over boiling water for 40-45 minutes. Check water levels periodically and replenish if needed.
- To test doneness, remove one dumpling and unwrap. The dough should be firm and pull away cleanly from the leaf/husk.
- Let the tamale dumplings rest for 5-10 minutes after steaming to allow them to set and cool slightly.
- Serve warm, optionally accompanied by salsa, crema, or your preferred Mexican-style condiments.
Tips
- Choose fresh, high-quality corn kernels for the most authentic and sweet flavor. If using frozen corn, make sure to thaw and drain completely.
- The dough consistency is crucial - aim for a soft, play-doh like texture that's not too wet or dry. Add broth or masa harina gradually to achieve the perfect balance.
- When wrapping, don't overfill your banana leaves or corn husks. Leave enough room for the tamale to expand during steaming.
- Invest in a good steamer basket to ensure even cooking and prevent your dumplings from sitting in water.
- For extra flavor, experiment with adding herbs like cilantro or spices like cumin to your dough.
- If you can't find banana leaves, corn husks work perfectly - just ensure they're well-softened before wrapping.
- Let the dumplings rest after steaming to allow the texture to set and flavors to meld together.
Nutrition Facts
Calories: 280kcal
Carbohydrates: 35g
Protein: 6g
Fat: 14g
Saturated Fat: 3g
Cholesterol: 10mg
