From above, the dish showcases the vibrant yellow of corn tamales, peeping through the unwrapped corn husk. The garnish: thinly sliced radishes shimmer with a hint of lime, and microgreens lay artistically scattered. The sauteed zucchini blossoms, with their gentle orangish-yellow tint, sit atop these, looking like the stars they are.

Zucchini Blossom and Fresh Corn Tamales

Name: Zucchini Blossom and Fresh Corn Tamales
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 2
Cuisine: Mexican
Ingredients: zucchini blossoms, 8 stems and pistils removed; large ears of corn, 2 husks reserved for cooking; masa harina (a type of corn flour), 1 cup; extra-virgin olive oil, 1/4 cup; baking powder, 1/2 teaspoon; sea salt, 1/2 teaspoon; freshly ground black pepper, 1/4 teaspoon; radishes, 4 thinly sliced; microgreens, A handful; lime, 1 zested and juiced; vegetable stock, 1/2 cup

Category Main Course

Prep 20 minutes

Cook 40 minutes

Style Mexican

Technique Steaming

Diet Friendly Gluten-Free

Daily Recipe: July 23, 2024

Here's an unexpected Mexican dish for you — the earthy depth of zucchini blossoms combined with the brightness of fresh corn. It's a delightful play of textures and a stunning dish to boot. Think of it as a sophisticated Mexican-inspired summer corn tamale with a twist! And with zucchini blossoms being a seasonal delight, it enhances the unique complexity.

Ingredients (for 2)

Zucchini blossoms - 8 - stems and pistils removed
Large ears of corn - 2 - husks reserved for cooking
Masa harina (a type of corn flour) - 1 cup
Extra-virgin olive oil - 1/4 cup
Baking powder - 1/2 teaspoon
Sea salt - 1/2 teaspoon
Freshly ground black pepper - 1/4 teaspoon
Radishes - 4 - thinly sliced
Microgreens - A handful
Lime - 1 - zested and juiced
Vegetable stock - 1/2 cup

Preparation

Step 1 - 🌽🥣🪣

Grate the corn off the cobs into a bowl, add in the masa harina, extra-virgin olive oil, baking powder, sea salt and black pepper. Gradually mix in vegetable stock until you have a semi-sticky dough.
Step 2 - 🌽🪵🔐

On two double layered corn husks, divide the dough into two portions. Form each into a log shape on the husks. Wrap the husks around the dough and secure the ends with either string or extra husk pieces.
Step 3 - ⏲️🍲🌼

Place the tamales in a steamer and let them steam for about 40 minutes. During this time, lightly saute the zucchini blossoms just until they become wilted.
Step 4 - 🍽️🌼🍋

Unwrap the husks from the tamales to reveal the golden dough inside. Top each tamale with the sauteed zucchini blossoms. As a final touch, garnish with the thinly sliced radishes, a sprinkle of microgreens, a hint of lime zest, and a squeeze of fresh lime juice.

Additional

Traditionally, tamales are made with lard, but we used olive oil for a healthier, more modern twist. The filling could be customized to your liking; squash, beans or cheese are also great options. Have fun with garnishes too — pickled onions or jalapenos could pack an additional punch!