When I am preparing recipes that are Heart Healthy, I do research to make sure that my recipe is indeed Heart Healthy.
I had read information about Doug Ranno, the original founding partner of Colorful Harvest, had a child with severe food allergies. He was looking for natural foods that she could enjoy and that would boost her nutrition.
Colorful Harvest was designed to be a cutting edge produce company with one foot in tradition and one foot in innovation.
Yes, this corn is good and good for you. Every kernel is packed with vital nutrients. Ruby Jewel Sweet Red Corn has jewel like red kernels that got their color from naturally high levels of an antioxidant called anthocyanins. Also, the kernel skins contain corn bran, a fiber that has been shown to lower cholesterol levels. Fresh corn is a great source of folic acid, the B vitamin that helps protect your arteries. Is this corn great, or what!
These tamales are delicious and with the sweetness from the corn in the masa and inside the tamale for the filling, you are in for a treat!
You can download the full recipe and print, just click on the title hyperlink below:
12 dried Corn Husks, and extra to make ties
3 cups fresh Ruby Jewel Sweet Red Corn, removed from cob, (divided 2 cups and 1 cup)
2 cups Masa Harina
1/2 cup lukewarm Water
1 teaspoon Baking Powder
1/2 teaspoon Kosher Salt
3 tablespoons Canola Oil
1 tablespoon Olive Oil
1/4 cup Red Bell Pepper, diced
1/4 cup Green Bell Pepper, diced
1/4 cup sweet Onion, chopped
1/8 teaspoon Red Pepper Flakes
1 fresh Jalapeño, minced
1 small Avocado, chopped
5 Tomatilllos, husked and chopped
1 tablespoon fresh Lime Juice
2 tablespoons fresh Cilantro, chopped
1 fresh Jalapeño, minced
1/4 teaspoon Kosher Salt
Remove the husks and silk from the Ruby Jewel Sweet Red Corn. With a sharp knife cut very close to the cob and remove all of the kernels from the cob into a bowl.
Separate and use 12 good large husks and 3 – 4 smaller husks. Place them in warm water to soak until they are soft and flexible.
Set aside 1 cup of Ruby Jewel Sweet Red Corn.
Using a food processor, puree the other 2 cups of Ruby Jewel Sweet Red Corn. The mixture will be lumpy.
In a bowl, add masa, luke warm water, oil, salt, baking powder and corn. Using your hands, mix the masa mixture until mixture can form a ball. Set aside.
Heat the oil in a skillet and add Jalapeño, green bell pepper, red bell pepper, and onion. Sauté for approximately 2 -3 minutes. Add Ruby Jewel Sweet Red Corn and red pepper flakes. Sauté for another 2 -3 minutes, remove from burner.
Lay the softened husks on the countertop and divide the masa mixture evenly between the husks. Using your fingers, spread the masa onto the husk. Dip your fingers in warm water to keep the masa from sticking.
Spoon some of the sautéed vegetable mixture onto the center of the masa mixture.
Cut 2 thin strips of the leftover softened husks. Fold the end of the husk of the tamale over and tie the strip around the tamale. Fold the other end over and tie a strip round the tamale.
Place all the tamales in the steamer basket and put over the pot with some water in it. Close the lid and steam. Steam the tamales for approximately 40 – 60 minutes. Check the tamales after 40 minutes to see if they are firm. They are cooked when the masa is firm.
In a bowl, add avocado, tomatillo, Jalapeño, cilantro, lime juice, and salt. Mix to coat with the lime juice. In a food processor, pour in the salsa and puree. Pour into a bowl, cover with plastic wrap and place in the refrigerator until the tamales are ready to serve.
After the tamales have steamed 60 minutes, remove from steamer. To test the tamale, it should be firm and springy.
To serve, unwrap the tamales and serve with the Tomatillo Salsa. Or leave wrapped and let your guest unwrap.