Sweet Corn & Halibut Tamales
Submitted by hutch
Sweet corn and halibut tamales wrapped in fresh corn husks with fresh-cut kernels, cilantro, red bell pepper and a whisper of cornmeal. A lighter, coastal take on traditional tamales that cooks in just 20 minutes.
YIELD
2 servingsPREP
20 minCOOK
20 minREADY
40 minThese tamales strip the traditional format down to essentials and swap the masa dough entirely. Fresh corn kernels pulsed with just enough cornmeal to bind, cilantro, diced red bell pepper and a pinch of sugar create a chunky, bright filling that stays true to the corn rather than hiding it behind lard and masa harina.
Thick halibut fillets sit in the center of each tamale, sandwiched between two layers of the corn mixture and wrapped in the reserved husks. The husks trap steam in the oven, gently poaching the fish while the corn filling stays tender and sweet.
This is as much a summer preparation as a Mexican one, best made when sweet corn is at peak season and fresh halibut is in markets. Twenty minutes in a 375F (190C) oven covered with foil is all it takes, making this tamale format genuinely weeknight-friendly unlike the traditional all-day steamed version.
Chef Tips
- Remove the husks carefully in one piece, torn husks leak steam and flavor during baking
- Don’t over-process the corn, coarse chopped gives the tamales texture while puree turns them gummy
- Choose halibut fillets at least an inch thick, thinner cuts overcook before the corn finishes
- Lay two husks side by side if a single husk doesn’t fully cover the filling
- Unwrap at the table, the aroma release is part of the presentation
Variations
Ingredients
Directions
Preheat oven to 375℉ (190℃).
Lightly oil baking sheet.
Carefuly remove husks from corn, reserving 4 largest ones.
Lay corn ears on work surface and cut off kernels.
Process corn kernels in food processor until coarsely chopped (do not puree).
Add cilantro, cornmeal, sugar and salt and process just to combine.
Season with pepper. Using slotted spoon, transfer corn mixture to small bowl.
Mix in finely chopped red bell pepper.
Arrange 2 corn husks on prepared baking sheet.
Spread ¼ of corn mixture (roughly matching size of halibut fillets) over each husk on sheet.
Season halibut on both sides with salt and pepper.
Place over corn mixture.
Top each with another ¼ of corn mixture.
Place remaining husks over to cover tightly.
Cover both tamales with foil.
Bake until halibut is just cooked through, approximately 20 minutes.
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