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Tamales con Elote y Chile Poblano (Tamales With Corn and Poblano Chiles)

Photo of two tamales one closed the other opened with tomatillo chipotle salsa on a plate with a fork and glass of beer.
Photo by Joseph De Leo, Food Styling by Micah Marie Morton

I long for the flavor of tamales de elote, made with puréed fresh corn kernels. But our starchy, flavorful Mexican corn cannot be replaced with United States sweet corn, which creates a terribly insipid, watery effect. So I evolved something a little different using a regular masa mixture with fresh corn kernels and seasonings beaten in.

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