Green Corn Tamales

Green Corn Tamales can be made ahead and reheated by steaming.

Green corn Tamales


  • 2 dozen ears white corn (save husks)
  • 1 pound lard
  • 2 pounds longhorn cheese, grated
  • 1 pint cottage cheese
  • 16 ounces canned whole green chile, cut into strips
  • 1 tablespoon salt (or to taste)
  • Milk, if necessary


  1. Cut the stem ends off the corn and carefully remove the husks the husks will be used later. Cut the kernels from the ears into a large container.
  2. Grind the kernels very fine.
  3. Rinse and drain the corn husks, preferably the inner ones. Cut the green chiles into strips.
  4. In a separate bowl, beat the lard until creamy. Combine well the masa (ground corn), lard, cottage cheese and about half the grated cheese along with the salt. If too thick for spreading, add a little milk.
  5. Hold a corn husk in one hand. Place a tablespoon of the masa mixture in the middle. Sprinkle on grated cheese and some strips of green chili. Fold the left side of the husk over the masa. Fold the right side over both, then bring the top down over all. Place the packet in a steam roaster on a rack with the open end of the tamale pointing up so the filling doesn't fall out. Repeat until all packets are standing upright in the steamer. (They can wrapped well and frozen at this point).
  6. When all the tamales are made, add hot water to the steamer, but do not let it touch the tamales. Cover and place over medium to low heat and steam for 45 minutes, making sure the pan doesn't run dry.
  7. Remove one tamale for testing. If the masa is runny, steam the tamales longer.

From the family recipe collection of Linda Jolly and Lisa Stephens.