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Sweet corn and halibut tamales


  • 4 to 6 flour tortillas
  • 2 large ears of corn (with husks)
  • 1/2 cup cilantro
  • 1 tbsp yellow cornmeal
  • 1 tsp sugar
  • 1/2 tsps salt
  • 1/2 tsps pepper
  • 2 tbsp red bell pepper, finely chopped
  • 2 6-8 oz 1 inch thick halibut fillets


  1. preheat oven to 375 degrees
  2. lightly oil baking sheet
  3. carefully remove husks from corn, reserving 4 largest husks
  4. lay corn ears on work space and cut off kernels
  5. process corn kernels until coarsely chopped (do not puree)
  6. using slotted spoon, transfer corn mixture to small bowl
  7. add cilantro, cornmeal, sugar and salt and process just to combine
  8. season with pepper and mix in bell pepper
  9. arrange 2 corn husks on prepared baking sheet, spread 1/4 of corn mixture (roughly matching size of halibut fillets) over each husk on sheet
  10. season halibut on both sides with salt and pepper, place over corn mixture
  11. top each with another 1/4 of corn mixture and press remaining husk over
  12. cover both tamales with foil
  13. bake until halibut is just cooked through, about 20 minutes
  14. serve with warm flour tortillas