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Main dishes

Grilled Corn Tamales

Grilled Corn Tamales recipe
photo by:kraft
35 min
50 min
10 servings, 2 tamales each
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What You Need

large  ears corn on the cob (in husks)
cup  butter
 onion, finely chopped
 red pepper, finely chopped
cup  yellow cornmeal
 fresh basil leaves, chopped
 eggs, beaten
cup  KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese
cup  KRAFT Grated Parmesan Cheese

Make It

HEAT grill to medium heat.

REMOVE corn from husks, reserving husks. Cut corn from cobs; blend in blender until smooth. Melt butter in large skillet on medium heat. Add onions and peppers; cook and stir 5 min. or until crisp-tender. Stir in corn puree, cornmeal and basil; cook 5 min. or until mixture forms dough, stirring constantly. Remove from heat; cool 5 min. Stir in eggs and cheeses.

SPREAD 1/4 cup corn mixture down center of each of 20 husks to within 2 inches of top. Fold over sides and top end of each husk to enclose filling.

GRILL 15 min. or until filling is heated through, turning after 8 min. Cool 5 min. before serving.

Kraft Kitchens Tips

Serving Suggestion
Serve with a crisp mixed green salad tossed with your favorite KRAFT Light Dressing.
Make Ahead
Tamales can be assembled, wrapped tightly in foil and stored in the refrigerator up to 2 days. Or, store in the freezer up to 6 months; thaw in refrigerator before grilling. Remove tamales from foil before grilling as directed.
Serving Suggestion
Serve topped with BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream and your favorite salsa.
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