Simmering meats, seasoned stuffing, and homemade corn masa — tamales represent a true Mesoamerican culinary tradition. Often, ...

Each corn husk is spread with a layer of corn masa and ... Remove husks from the water and lightly pat dry them with a ...

Boil: Shuck corn. Boil a large pot of water with 1 tablespoon of salt and then add corn. Cook for 3-5 minutes. Steam: Shuck outer husks and silks from corn. In a steamer, add 1 inch of water to the ...

Brush each fillet with oil and season with salt and pepper. Remove the corn husks from the water and pat dry. Cut 2 or 3 corn husks into long 1/2-inch-wide strips, making 16. For each fillet ...

Season with salt and pepper. 2. Light a grill. Peel back the corn husks, keeping them attached. Discard the silk. Spread the herbed garlic all over the corn. Fold the husks back over the corn and ...