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Green Corn Tamales with Prepared Masa

Green Corn Tamale Recipe and Green tomatillos salsa

Just Mexican Food
Green corn tamales with prepared masa rank pretty high in the long list of delicious tamales that are pretty easy to make for those who have little to no experience. And, although they do have a lot of flavor, a major reason why they're so beloved is that they are typically vegetarian and satisfy the appetite of even the most devoted meat-eaters. So if you don't want to stray from your diet they're a pretty good way to go.
Prep Time 20 mins
Cook Time 1 hr 45 mins
Total Time 2 hrs 5 mins
Course Main Course
Cuisine Mexican
Servings 6 people


  • Paper towel
  • Sharp knife
  • Cutting board
  • Mixing bowl
  • Mixing utensil
  • Steamer
  • Food processor
  • Saucepan
  • blender
  • Bowl


Green Corn Tamale

  • 1 cup of corn masa
  • 3 ears of corn with husK
  • ½ medium-sized onion any color is fine
  • 1 jalapeño
  • 1 tbsp of baking powder
  • Salt

Green tomatillos salsa

  • pounds of tomatillos
  • ½ cup each of cilantro and white onion
  • 2 cloves of garlic you can add more or not include them at all
  • 1 tbsp of lime juice the fresher the better
  • 2 japaleño or serrano peppers you can use both if you want
  • Salt


Green Corn Tamale

  • Take the husks. Take the husks of the corn by pulling on it in strips, taking special care to not tear them.
  • Place corn in wet towel. Wet a paper towel and then place them in and fold the paper towel so that it's closed.
  • Crush corn. Use the knife to cut away the corn kernels and then throw away the center. Run them through a food processor until you get a rough, sort of shaggy mixture.
  • Cut vegetables. Chop up the onion into small pieces and mince the jalapeño and garlic so that you are then able to mix them all together well, along with the corn, in the mixing bowl.
  • Mix the masa. Now add the masa and baking powder with a bit of salt(the amount is totally up to you, just make sure to not put too little if you really want to set off the flavoring), and then mix it all together until you end up with a thick batter.
  • Fill the batter. Now take the husks out of the paper towel and spread one out on a spacious work surface so that you're able to fill in a decent amount of the batter that you just prepared. You should be able to cover the batter and fold them, making sure to leave one end open so that it cooks right. If you need to you can use numerous husks so that they cover the batter. The last thing that you want is to end up leaving batter hanging out. Repeat as necessary.
  • Cook the tamales. Now place them in the steamer and cook them for an hour and 15 minutes. You might need to keep them in longer until they are soft and plump.

Green tomatillos salsa

  • Take off husk. Take off as much husk as you can from the tomatillos, and rinse them well afterwards.
  • Cook the tomatillos. Now put them in a saucepan and cover them with water. Heat it up so that the water boils and let them simmer in there for about 5 minutes.
  • Cook the tomatillos. Open the blender and drop in the cooked tomatillos along with the chopped onions, garlic, and jalapeños.
  • Serve. Then all you do is pour the contents on a small bowl and then use a small spoon so that everyone can top their tamales off with as much sauce as they please.


Tips and Tricks for Your Green Corn Tamale Recipe

You can find all kinds of recipes online for this ¨verde¨ sauce, and so it's a good idea to check different ones out as you never know which one you'll end up liking the most with your green corn tamales.
Remember that no tamale recipe is set in stone, and as such, you can change the proportions in accordance with your own personal preferences. For instance, if you're really into that spiciness not only can you put in more jalapeño, but you can add in other, more intense peppers as well.
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