Holiday Sweet Corn Tamales

Tamales are essential during the holidays. I added my jalapeño cranberry sauce to make them extra special this season!

Sweet Corn Tamales

Yield: 10


  • 15 corn husks
  • 3 ¾ cup of sweet corn, cut from the cob or frozen if not in season
  • ½ cup of sugar
  • ¼ cup of flour
  • 4 teaspoons of corn meal
  • ¾ cup butter
  • 1 tsp baking powder
  • 10 strips of cheddar cheese
  • 10 small strips of freshly cooked, skinned and seeded Anaheim chilies (canned will work too-Ortega)


  1. In a large container, place the corn husks deep in hot water and cover for a couple hours until they are soft and pliable. Tip* you may need to weigh them down with an inverted plate and a heavy can to keep them submerged.
  2. In a food processor, grind the corn and then add the sugar, flour, corn meal, butter and baking powder. Grind together very well making a Massa.
  3. Drain water from husks. One at a time, flatten out the husks with the narrow end towards you and place 3 oz of Massa spread in the middle of the husk.
  4. Add the strip of cheese and small strip of chili in the middle of the Massa.
  5. Take the left side of the husk and fold it directly over the right side. Fold the narrow bottom end of the husk onto the folded tamale. ** For parties and presentation you can tie with strip of corn husk when serving dry tamales.
  6. As you are making the tamales, stand them up on their rolled ends in a prepared steamer basket. Steam over boiling water for approximately 30-40 minutes, until Massa is firm and holds its shape. *Tip: Cover the tamales in the steamer with a layer of the left-over corn husks. You can also fill empty spaces with gently wadded aluminum foil to prevent them from falling over.
  7. Serve dry with Tapatio and Mexican crema. For a Crema Recipe click here.

Jalapeño Cranberry Sauce

Yield: 3 cups


  • 2 jalapeño peppers, stemmed, seeded and minced
  • 1 cup water
  • 1 1/4 cup sugar
  • 12 ounce fresh or frozen cranberries
  • 6 ounce fresh or frozen raspberries
  • 1/2 lime juiced (optional)


  1. In a medium saucepan combine minced jalapeños, water, sugar, and cranberries.
  2. Bring the mixture to a boil over medium high heat and reduce to a simmer. Simmer for 10 minutes. Using a wooden spoon, mash the cranberries to preferred consistency.
  3. Stir in the raspberries and lime juice.
  4. Remove from heat and chill before serving.