Monday, August 2, 2010

Corn Tamales with Mozzarella and Chiles

Made with fresh corn and an unidentified gnarly red-and-green chile pepper from the farmer's market, these tamales are the essence of summer.  The dough is a mix of fresh corn kernels, masa harina, chicken broth, palm oil, salt and baking powder wrapped around strips of mozzarella and chile pepper.  Even after steaming for two hours, the corn and peppers were still crunchy and sweet.  Unfortunately the mozzarella turned rather rubbery and mysteriously orange during the steaming, but besides that the flavor of these was excellent.  I would like to make these again and try a different cheese - maybe even homemade mozzarella.  Now that would be divine.

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