Get this quick and easy Mexican corn recipe by Robert Rainford from One Night in Singapore.
- 20 minutes
- 50 minutes
- 10 servings
- 10 Corn tamale wrappers soaked in cool water for 1 hour
- Raffia or butcher twine for wrapping
- 1 medium Onion chopped fine
- 2 cups Cornmeal (500ml)
- 1 cup Chicken stock (250ml)
- 1.5 cups fresh Corn (375ml)
- ¾ cup Butter - cold cut into small pea sized pieces (180ml)
- ¼ cup fresh Basil (60ml)
- 2 tablespoons fresh Oregano (30ml)
- 1 tablespoon fresh Chives (15ml)
- 1 tablespoon White sugar (15ml)
- Salt to taste
- Orange Chilli Salsa:
- 1 cup Red onion chopped fine (250ml)
- ½ cup Green onion chopped fine (125ml)
- 1 tablespoon Garlic chopped fine (15ml)
- 1 tablespoon Olive oil (15ml)
- 2 cups chopped Tomatoes, medium dice (500ml)
- 1 cup Red peppers chopped, medium dice (250ml)
- ¼ cup White wine (60ml)
- 2 tablespoons frozen Orange juice from concentrate (30ml)
- 2 tablespoons fresh Basil chopped (30ml)
- 1 tablespoon Chilli paste (15ml)
- For Filling:
- In a food processor fitted with a metal blade puree onion with 1 cup of the corn until smooth. Remove and place in a bowl
- Add the rest of the corn. Add the sugar, cornmeal, fresh herbs, butter, and stock.
- Season it with salt and pepper
- Prepare Tamales:
- Remove tamale wrappers from water. Lay one skin flat (make sure it's approx. 5"x 4", otherwise double wrappers up) on work surface
- Place 3/4 (180ml) cup of filling in the center, top with the bottom end and fold sides over and finish with top end fold
- Secure ends with twine
- Prepare barbecue for indirect grilling. Preheat grill to 220F/110C, leaving one side off
- Place the tamales on the side that is off and cook with the lid closed for 30 - 40 minutes or until tender and steamed through
- To check carefully insert a sharp knife threw the wrapper. The cornmeal filling should be tender and puffed
- Remove from grill and serve with salsa and fish.
- Orange Chilli Salsa:
- In a medium sauce pan set over high heat add oil, garlic, onions, salt & pepper, and red peppers
- Sauté until onions are transparent, but not browned
- Add orange juice and white wine and remaining ingredients
- Cook for 5 minutes or until warmed and mixed thoroughly. Remove from heat.
- To plate, open tamales up by slicing lengthwise.
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