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El Dorado Cantina Sweet Corn Tamales


  • 1 tablespoon corn oil
  • 3 cups fresh corn kernels
  • 1/2 red bell pepper, seeded and diced
  • 1/2 green bell pepper, seeded and diced
  • 1 tablespoon semolina flour
  • 1 teaspoon salt
  • 1/2 teaspoon fresh ground white pepper
  • 1/4 cup heavy cream
  • 1 large egg
  • 6 cornhusks, soaked


  1. Heat the corn oil in a saucepan. Add the corn and bell peppers and sauté over medium heat for 10 to 12 minutes, stirring frequently, until tender. Remove from heat and let cool to room temperature.
  2. Transfer 3/4 of this mixture to a blender and blend for 1 minute. Do not over-mix. Add the remainder of the mixture and other ingredients and pulse until thoroughly combined.
  3. Place one of the cornhusks on a flat surface. Scoop about 3 ounces of the mixture into the husk. Close the sides of the husk around the mixture twisting both ends.
  4. Tie both ends of the tamales with a strip of husk 1/2 inch wide. Stuff and tie the remaining tamales and set aside.
  5. In a large saucepot place two inches of water and a vegetable basket. Place the tamales in the basket, cover and heat over a medium boil for 50 minutes.
  6. Serve tamales hot.

Posted by Chyrel at Recipe Goldmine 9/8/02 8:08:20 pm.

Source: El Dorado Cantina, Brentwood, California - Consulting Chef John Rivera Sedlar - Executive Chef Salvador Morales

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