Main dishes

Grilled Corn Tamales

rate it now!

photo by:kraft

time

prep:

35 min

total:

50 min

servings

total:

10 servings, 2 tamales each

add your photo

add to shopping list

add to recipe box

send/share

What You Need

large ears corn on the cob (in husks)

1/4

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

1/4

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.