These Argentina-inspired tamales (humitas) are grilled - a new way to cook traditional steamed tamales. Serve them at your next summer barbecue.
What You Need
Original recipe yields 10 servings
4 large ears corn on the cob (in husks)
1/4 cup butter
1 onion, finely chopped
1 red pepper, finely chopped
1 cup yellow cornmeal
5 fresh basil leaves, chopped
3 egg s, beaten
1 cup KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese
1/4 cup KRAFT Grated Parmesan Cheese
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Let's Make It
Heat grill to medium heat.
Remove corn from husks, reserving husks. Cut corn from cobs; place in blender. Blend until smooth.
Melt butter in large skillet on medium heat. Add onions and peppers; cook and stir 5 min. or until crisp-tender. Stir in corn, cornmeal and basil; cook 5 min. or until mixture forms dough, stirring constantly. Cool 5 min. Stir in remaining ingredients.
Spread 1/4 cup corn mixture down center of each of 20 husks to within 2 inches of top. Fold over sides and top end of each husk to enclose filling.
Grill 15 min. or until filling is heated through, turning after 8 min. Cool slightly before serving.
Serve with a crisp mixed green salad tossed with your favorite KRAFT Lite Dressing.
Tamales can be assembled, wrapped tightly in foil and stored in the refrigerator up to 2 days. Or, store in the freezer up to 6 months; thaw in refrigerator before grilling. Remove tamales from foil before grilling as directed.
If corn husks are small or narrow, use 2 husks, overlapping them slightly, before filling as directed.
Calories From Fat
% Daily Value*
Total Fat 10g
Saturated Fat 5g
Trans Fat 0g
Total Carbohydrates 24g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.