Shaker Gourmet

The recipe this week comes from none other than Kona!

Green Corn Tamales

6 Cups fresh corn (about 10 ears)
½ cup yellow cornmeal
1 to 2 tablespoons rice flour
2 tablespoons sugar
1 teaspoon salt
½ cup reduced-fat sour cream
4 tablespoons soft butter
4 Anaheim chilies, roasted and seeded
6 ounces Monterey Jack cheese
Several corn husks saved from corn, rinsed in hot water and drained.

Puree the corn kernels in a food processor with a steel blade. Might require two batches.

Pour corn puree into a bowl.

Beat in cornmeal, one tablespoon rice flour, sugar, salt, sour cream and butter.

Batter should be thick. If it seems runny, add the other tablespoon of rice flour.

In a greased 9x13 baking dish, place Anaheim chilies and cheese on bottom, layer the corn mixture over this and cover with the clean corn husks.

Bake in preheated 350 degree oven for 30-45 minutes until mixture is set and golden around the edges.

This can also be prepared using 8 greased oven-safe ramekins. Just reverse the layers: put the corn mixture on the bottom and top with a strip of green chile and cheese, and then cover with a husk.
Kona adds:

"I used to get green corn tamales at El Cholo in Los Angeles. It was a seasonal thing during the summer. When we moved to Austin I wasn’t sure how I’d survive without my fix so I found this recipe from the California Milk Advisory Board. Serve it with some refried beans.

For those who have never roasted a chili it’s quite easy. I wash and dry them and then place them in a toaster oven for a few minutes per side until they darken. Remove and put in a plastic bag to steam until ready to skin and remove seeds. I cut the tops off, then split them lengthwise down the middle. This makes it easy to flatten them to remove the skin. The skin will mostly peel off – or you can scrape them with a knife if necessary."

Bonus recipe for St. Patrick's Day below....

Pistachio Cake

1 pkg yellow cake mix
1 small package Pistacio Pudding and Pie Filling
1/2 tsp. almond extract
4 eggs
1/2 cup water
1/2 cup sour cream
1/4 cup oil
7 drops green food coloring
powdered sugar

Combine and beat. Pour into greased and floured bundt pan. Bake at 350 degrees for 50 minutes. Cool for 15 minutes in pan. Once cake is thoroughly cooled, sift powdered sugar over top.

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