Growing up in Southern California, I wound up eating at Mexican food restaurants a lot- they are everywhere…and it’s a good thing because it’s one of my all-time favorite foods to eat (and make). I used to always have a bowl of homemade salsa in the refrigerator and can whip up a MEAN guacamole on cue. Just ask me to do it the next time you see me. I’ll do it. Homemade refried beans? No prob. Easy peasy. Enchiladas? Simple. But tamales…oh no, they are WAY to time consuming for me to take on. That is why I came up with this super easy and delicious recipe.
I used to always eat the Green Corn Tamales at El Cholo in Los Angeles, they are DIVINE. This is my version of them in a casserole form- this obviously can’t be steamed like real tamales but this is a simple way to get that flavor.
These are a sweet corn version. You could certainly switch things up and omit the sugar and add chicken or beef…but I love them this way. I also love to pour chili over this and make it even heartier of a meal. This Cheesy Sweet Corn Tamale Pie could be a delicious side dish or even the main course. Olé!!
- 10 ears corn
- 3⅓ cups cornmeal
- ½ cup shortening
- ½ cup butter (1 stick)
- ¾ cup sugar
- 1 cup half & half
- 1 teaspoon salt
- 3 7-ounce cans diced green chiles (or whole green chiles, sliced), drained
- 2 ½ cups cheddar, shredded
- 2 ½ cups jack cheese, shredded
- For the garnish:
- ½ cup sour cream
- 2 avocados, diced
- ¼ cup chopped cilantro
- ½ cup diced tomatoes
- Preheat oven to 350º
- Cut both ends of corn and remove husks. Cut corn kernels off the cob. In a food processor, grind the kernels with the cornmeal.
- Beat the shortening and butter together until creamy. Add the sugar, half & half, and salt. Add the corn mixture and mix well. Spread mixture over the bottom of a greased 9x13 baking dish. Cover with chiles and cheese, then another layer of corn mixture.
- Bake in preheated oven for 30-35 minutes, until the corn mixture has firmed. Top with sour cream, avocado, cilantro and tomatoes.