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Rate this recipe 4.6/5 (20 Votes)


  • - 4 beautiful corn cobs
  • - 2 eggs
  • - 3.5 tbsp butter
  • - 1 onion, chopped
  • - Scant 1/2 cup milk
  • - 2 tsp sugar
  • - 1 tomato, cubed
  • - 1/2 zucchini, diced
  • - Salt and pepper


Servings 4
Level of difficulty Easy
Preparation time 20mins
Cooking time 70mins
Cost Average budget


Step 1

-Take husks and soak in warm water 4 to 6 flexible sheets. Shelling the cobs.
-In a frying pan sauté the chopped onion in butter.

Step 2

-Add tomato, zucchini, sugar and seasoning and leave to stew a few minutes.

Step 3

-Add corn, eggs mixed with milk and continue cooking over low heat.

Step 4

After 10 to 15 minutes of cooking (stirring constantly), spoon the mixture over the corn husks.
-Fold the two ends of the husk inwards and then roll to get a small package.

Step 5

-Fold the two ends of the husk inwards and then roll to get a small package.

Step 6

You can also add chicken, pork or pineapple to these delicious tamales!

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  • 3 large eggplants
  • 1 cup olive oil
  • 1/4 cup chopped basil
  • 1 garlic clove, minced
  • Salt
  • Pepper
  • 4 cup shredded cheese


  1. Mix the olive oil, chopped basil, garlic, salt and pepper in a bowl.
  2. Carefully slice the eggplant on it's side in a cross-hatch pattern, without cutting all the way through.
  3. Lay the eggplants inside an oven-safe baking tray.
  4. Pour the oil mixture over the eggplants, taking care to pour between the slices.
  5. Stuff the gaps in the eggplant with shredded cheese.
  6. Cook in the oven at 355°F for 45 minutes, until the flesh is cooked and the cheese totally melted.
  7. Serve and enjoy!

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