Stovetop Tamales

Name: Stovetop Tamales
Yield: Serves 4 servings
Cuisine: American
Ingredients: 2 ears fresh corn; Water; 1 bell pepper; Cilantro; Leek; Salt; Oil

Melissa Rodríguez @M3l0n

I had to cook them this way because the corn husks didn’t work for wrapping, so I improvised and made them in a pot. Honestly, I really liked how soft they turned out. I didn’t have any meat or sausage to add, so I just used some instant seasoning. If you have meat or something else to add, try it and let me know how it turns out! 😁
I had some leftovers and ate them for breakfast with croquettes, and I have to say, it was filling and really tasty.

Melissa Rodríguez @M3l0n

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Ingredients

Serves 4 servings

2 earsfresh corn
Water
1bell pepper
Cilantro
Leek
Salt
Oil

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Steps

1

Pour water with salt to taste into a pot or Dutch oven and heat it up. This is important.
2

Start by removing the kernels from the two ears of corn. Blend the corn kernels with a little water and oil until you get a paste.
3

Chop the bell pepper, cilantro, and leek. Mix them with the blended corn and add salt to taste.
4

I added a little Iberia or Goya seasoning mix for flavor (that’s all I had).
5

When the water is very hot, add the corn mixture with a bit more oil and start stirring slowly to avoid lumps. When it thickens a bit and starts to bubble, let it cook for about 2 minutes, stirring continuously. If you’re unsure about the consistency or if it’s cooked through, add a little more water and keep stirring. That happened to me—I added a bit of water and kept stirring until it was just right.