Green Corn Tamale Arizona Style

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A tender Arizona-style green corn tamale made with sweet fresh corn kernels, fire-roasted Hatch green chiles, and melted cheese folded into a fluffy masa dough. Wrapped in soaked corn husks and steam-baked until the filling melts into a savory, herbaceous pocket — a Sonoran comfort classic with deep Tohono O'odham roots.

Nutrition Facts

Per serving (estimated)

• 295 kcalCalories
• 14 gFat
• 6 gSaturated Fat
• 36 gCarbs
• 4 gFiber
• 3 gSugar
• 9 gProtein
• 480 mgSodium
• 220 mgPotassium
• 180 mgCalcium
• 2 mgIron
• 18 mgVitamin C
• 95 mcgVitamin A

Ingredients

For the masa dough

• 2 cups masa harina
• 1 tsp baking powder
• 1 tsp kosher salt
• 1/2 cup lard or unsalted butter, softened
• 2 cups warm chicken or vegetable broth
• 1/4 cup roasted green chile, finely diced

For the filling

• 1 1/2 cups fresh corn kernels (about 2 ears) or frozen thawed
• 1 cup roasted Hatch or Anaheim green chiles, chopped
• 1 1/2 cups shredded Monterey Jack or mild cheddar cheese
• 1/2 tsp kosher salt
• 1/4 tsp freshly ground black pepper

For wrapping and steaming

• 14 dried corn husks
• Kitchen twine or thin corn-husk strips for tying
• 2 cups water for the steamer pot

Directions

1. Soak the dried corn husks in a large bowl of warm water, weighting them with a plate, for at least 30 minutes until pliable and flexible.
2. In a large mixing bowl whisk together masa harina, baking powder, and salt. Add the softened lard and beat with an electric mixer for 3 minutes until light and fluffy. Gradually stream in the warm broth and continue beating until a soft, spreadable dough forms that holds a soft peak. Fold in the finely diced green chile and let the dough rest 15 minutes.
3. Make the filling by combining the corn kernels, chopped roasted green chiles, shredded cheese, salt, and pepper in a bowl; set aside.
4. Shake excess water from a corn husk and lay it flat with the smooth side up. Spread about 3 tablespoons of masa dough into a thin rectangle down the center, leaving a 1-inch border on the long sides and 2 inches at the narrow end.
5. Spoon a generous tablespoon of filling down the center of the masa. Fold the two long sides of the husk over the filling to overlap, then fold up the empty narrow end and tie securely with a strip of corn husk or twine. Repeat with remaining husks and dough.
6. Arrange the tamales upright in a steamer basket so they lean against each other, open ends facing up. Pour water into the pot until it sits just below the basket, cover tightly, and bring to a boil over medium-high heat.
7. Reduce the heat to medium-low and steam for 50 to 60 minutes, checking the water level every 20 minutes and adding more hot water as needed. The tamales are done when the masa pulls away cleanly from the husk and a tamale placed on its side holds its shape.
8. Let the tamales rest in the covered pot for 10 minutes before unwrapping. Serve warm with salsa verde, Mexican crema, or extra fire-roasted green chiles on the side.

Cook’s Notes

• Fresh sweet corn in summer (white or yellow) delivers the brightest, sweetest flavor; thaw and pat dry frozen corn if out of season.
• Roast Hatch chiles over an open gas flame or under a broiler until blistered, then steam in a covered bowl 10 minutes to loosen skins for peeling.
• To test masa readiness, drop a 1 teaspoon ball into a glass of cold water — if it floats, the dough is properly aerated and ready.
• Unfilled tamales freeze beautifully for up to 3 months; wrap each in plastic wrap, then re-steam straight from frozen for 25 to 30 minutes.
• Keep an eye on the steamer pot: if it boils dry the tamales will scorch and the husks will burn, ruining the batch.

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