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Get ready for a fiesta in your mouth with Mexican cheese, spicy roasted chiles, and sweet corn all mingling in a masa masterpiece – the ultimate treat for your taste buds!

green corn tamales

Indulge in the flavors of Mexico with every bite of this delectable dish. The creamy Mexican cheese adds a rich and savory element, perfectly complemented by the kick of the spicy roasted chiles. As you savor each mouthful, the burst of sweetness from the corn will leave you craving more. This masa masterpiece is a true celebration of flavors, creating a culinary fiesta that will have your taste buds dancing with delight. Get ready to experience a symphony of tastes and textures that will transport you to the vibrant streets of Mexico with every delicious bite.

This isn’t your typical green chile corn tamale recipe; instead, it’s a simple way to make a tasty tamal. While I appreciate the traditional recipe, these tamales are packed with flavors of roasted green chile, corn, and cheese mixed directly into the masa. Store-bought prepared tamale masa, if available, makes this recipe quick and easy.  

How to Make Green Chile Corn Tamales with Cheese

Tamale Corn Husks: Husks need to soak for an hour in hot water to rehydrate to be pliable. Rinse and soften corn husks of silk and debris, and pat dry. Place them into a covered dish or a large plastic bag to prevent them from drying out. Use only the larger and medium-sized husks to wrap the tamales.

Tamale Masa (dough) Ingredients: 

Shortcut:  If you have access to buying ready-made masa from a tortilleria, or store, you can go straight to adding fillings.

  • 2 tsp salt
  • 1 tbsp baking powder
  • 2 tsp garlic powder
  • 1 tsp onion powder
  • 2 cups lard or shortening
  • 5 cups chicken broth, vegetable broth, or water/ combination

In a large bowl mix dry ingredients, add broth or water, and mix thoroughly. Set aside.  Whip lard or shortening in a stand-up mixer.  Add the moist corn masa flour mixture to the whipped lard or shortening mixture.

Ingredients for Tamale Filling

  • 1 (12 oz.) package of roasted corn, slightly warmed and drained*
  • 4 (7 oz.) cans of fire-roasted diced green chiles, drained
  • 4 cups Mexican blend shredded cheese
  • 1 (4 oz.) can diced jalapeno (optional)

*Add corn, green chiles, and cheese to masa, and stir thoroughly.  Refrigerate until ready to assemble tamales.

Green Chile Corn Tamales with Cheese

Add 3 tablespoons of green chile corn mixture 4 inches down from the pointed end of the husk, to the center of the corn husk, fold over each side, then fold top and tie.

Shortcut Green Chile Corn Tamales with Cheese
Shortcut Green Chile Corn Tamales with Cheese
  • Pour 1 inch (2.5 cm) of water into a large pot and add a steamer basket. 
  • Arrange the tamales vertically (opening up) in the basket.
  • Bring the water in the pot to a boil then reduce the heat. Cover with lid. 
  • Add water every 20 minutes and simmer the tamales for 1 to 1 1/2 hours. 
  • Tamales are cooked when the dough pulls from the tamale husk easily. Let tamales sit for 30 minutes before eating, or refrigerate when cool in a food storage bag. 

Instant pot instructions: 

  • Pour 1 cup of water into the Instant Pot and insert the steam rack. 
  • Arrange the tamales on the rack, standing them upright. Lock the lid in place and turn the valve to seal.
  • Press the Manual/Pressure Cook button and set the cooking time to 40 minutes at high pressure.  Let the steam release naturally for about 10 minutes, then turn the valve to vent to release residual steam.
  • Carefully remove the lid and transfer the tamales to a plate. Then, allow the tamales to stand for 15–30 minutes to set up before serving.

Storing Green Chile Corn Tamales

After the tamales have cooled completely, it’s important to store them properly to retain their quality. Choose a large, airtight plastic container or several heavy-duty resealable plastic bags for the job. Arrange the tamales inside the container or bags, and make sure to lay them flat to preserve their shape when they are thawed.

Do not pack too many tamales in one container. Seal the container, write the storage date with a marker then stick it in the freezer.

How to Serve Green Chile Corn Tamale

  • Serve Green Chile Corn Tamales topped with a Tomatillo Salsa, or red chile sauce. 
  • Drizzle with Mexican Crema or sour cream. 
  • Add a side of rice and beans

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Easy Green Chile Corn Tamale with Cheese

Eunice Huerta
The balanced combo of Mexican blend cheese, roasted chiles, and roasted corn mixed in moist, delicious masa make for a delightfully delicious at-home meal.
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Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 50 minutes
Course dinner
Cuisine Mexican

Ingredients
  

  • 6 cups Maseca Tamal or Masa Harina corn flour or ready-made masa skip to fillings*
  • 2 tsp salt
  • 1 tbsp baking powder
  • 2 tsp garlic powder
  • 1 tsp onion powder
  • 2 cups lard or shortening
  • 5 cups chicken broth or water/ combination
  • 1 12 oz package of roasted corn slightly warmed and drained*
  • 4 -7 oz. can fire-roasted diced green chiles drained
  • 4 cups Mexican blend shredded cheese
  • 1 4 oz. can diced jalapeno optional
  • 1 8 oz. packages of Tamale Corn Husks

Instructions
 

  • Soak corn husks for 1 hour in very hot water
  • In a large bowl combine dry ingredients.
  • Add chicken broth or water, and mix thoroughly in the stand mixer or by hand until you have a soft moist dough
  • In a standup mixer, mix the lard/shortening with the paddle attachment until light and fluffy.
  • Add the masa and continue beating until the batter becomes smooth and slightly sticky.
  • Add corn, 4 cans of green chiles, cheese, and jalapenos (optional)to masa, and blend thoroughly.
  • Rinse soften corn husks and pat dry. Place them into a covered dish or a large plastic bag to prevent them from drying out. Use only the larger and medium-sized husks to wrap the tamales.
  • Add 3 tablespoons of green chile corn mixture 4 inches down from the pointed end of the husk, to the center of the corn husk, fold over each side, then fold top and tie.
  • Pour 1-2 inches of water into a large pot and add a steamer basket. Arrange the tamales vertically (opening up) in the basket.
  • Bring the water in the pot to a boil then reduce the heat. Cover with lid. Add water every 20 minutes and simmer the tamales for 1 to 1 1/2 hours.
  • Tamales are cooked when the dough pulls from the tamale husk easily. Let tamales sit for 30 minutes before eating, or refrigerate when cool in a food storage bag.
  • Makes 4 dozen tamales
Keyword green chile tamales, green corn tamale recipe, green chile corn tamales, corn tamales
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