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Main dishes

Grilled Corn Tamales

Grilled Corn Tamales recipe
photo by:kraft
These Argentina-inspired tamales (humitas) are grilled - a new way to cook traditional steamed tamales. Serve them at your next summer barbecue.
time
prep:
50 min
total:
50 min
servings
total:
10 servings
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What You Need

4
large  ears corn on the cob (in husks)
1/4
cup  butter
1
 onion, finely chopped
1
 red pepper, finely chopped
1
cup  yellow cornmeal
5
 fresh basil leaves, chopped
3
 eggs, beaten
1
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; place in blender. Blend 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, cornmeal and basil; cook 5 min. or until mixture forms dough, stirring constantly. Cool 5 min. Stir in remaining ingredients.

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 slightly before serving.

Kraft Kitchens Tips

Serving Suggestion
Serve with a crisp mixed green salad tossed with your favorite KRAFT Lite 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.
Assembling Tamales
If corn husks are small or narrow, use 2 husks, overlapping them slightly, before filling as directed.
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