Chef Oscar’s Corn Tamales

Prep Time: 1.5 hours
Cook Time: 1.5 hours
Yields: 12 Servings (approximately)

Difficulty: Easy
Recipe Courtesy of Chef Oscar Diaz.


  • 8 green California Anaheim chili peppers
  • 12 ears of corn, tender
  • 1 can Evaporated milk
  • 2 tablespoons baking powder
  • 4 ½ tablespoons salt
  • ½ pound butter, melted
  • 1 tablespoon sugar
  • 1 ¾ cups fresh Panela or Chihuahua cheese


  1. Coat green chili peppers with oil. Grill on BBQ for approximately 30 minutes. Turn often until all sides are tender and blackened. Remove from heat and place in a plastic bag. Seal the bag and let rest for 10 minutes.
  2. Open the bag and remove chili peppers. Clean the chili peppers by removing the skin and seeds. Slice into small strips.
  3. Peel the corn. Wash and reserve corn husks.
  4. Remove corn from the cob. Place in a blender and blend. Add evaporated milk as needed to thin out the consistency. Add baking powder, salt, sugar, and melted butter. Blend together until mixed evenly.
  5. Spread 2-3 tablespoons of masa onto dried cornhusk. Add one slice of chili and one slice of cheese. Fold from side to side and bend the tip.
  6. Add water to the bottom of a double boiler. Bring water to a boil and reduce to low-medium heat. Place several corn husks at the bottom of the pot. Add in the tamales. Cover and steam for 1 ½ hours.

Leave a Comment