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Corn with Tamales

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  • 1 onion, chopped
  • 1/2 green bell pepper, diced
  • 1 small jar pimiento
  • 1 can hot tamales
  • 2 cans creamed corn
  • Salt and pepper to taste
  • 1 cup sharp Cheddar cheese, grated


  1. Steam onion, pepper and pimiento in juice from tamales.
  2. Cut tamales into bite-size pieces. Add corn, tamales, salt and pepper to sauce mixture.
  3. Bake in a 1 1/2-quart casserole at 350 degrees F for 1 hour or until mixture thickens.
  4. Top with grated cheese just before serving and return to oven until cheese melts.

Serves 6 to 8.