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wc-Corn-Salad-Inside-OPut-Tamales

From Tamales: Fast and Delicious Mexican Meals by Alice Gaudalupe Tapp comes this idea for a tonto. No, stop thinking Lone Ranger. Tontos are an idea from her childhood that she is happily sharing with us.

Rather than have a traditional tamale with filling, the masa is still prepared, steamed, and unrolled. Then, the masa is adorned with a “topping” instead of that “filling.” Alice’s ideas for toppings include shrimp — which can’t take the double cooking that fillings undergo.Tamale has recipes for Chicken and Chorizo, and Chicken Sinola — this last one a dark rich red and offered at Christmas. But, we can celebrate Christmas anytime, right?

My favorite tonto from the book is this one: Corn Salad Inside-Out. You could just use corn salsa from the store if you are in a hurry, but, if you have the time, this Corn Salad constructed from scratch is sure to impress you. Fresh and homemade cannot be surpassed.

The recipe here assumes you are using fresh corn in season. But if the recipe appeals to you, frozen corn can be substituted and you can enjoy these now. Whenever you try them, however you try them, they are going to be wonderful.

The lovely photo here is from the book. Suzie and I have this recipe on our “to do” list and I’m sure we’ll attack it before the corn “is as high as an elephant’s eye.”


Corn Salad Inside-Out Tamales

Yield: serves 4 or 5

Ingredients:

  • 3 or 4 ears fresh corn
  • Butter, softened, as needed
  • ¼ teaspoon seasoned salt or to taste
  • ¼ teaspoon pepper or to taste
  • ⅓ cup minced red or green onion
  • 1 fresh jalapeno, stemmed, seeded if desired, and minced
  • ½ bunch fresh cilantro
  • 2 medium tomatoes, chopped
  • 2 tablespoons freshly squeezed lemon juice
  • ¼ cup white balsamic or apple cider vinegar
  • ½ cup olive oil
  • 8 to 10 tontos

Preparation:

Begin with the last ingredient, the 8 to 10 tontos. Each tonto is simply ½ cup prepared masa steamed in a husk or leaf for 45-50 minutes. Consult one of your cookbooks for preparing the masa or — much better — get a copy of Tamales and look at the recipes starting on Page 19.

To prepare the corn for grilling, fold back the husks but do not remove. Remove the corn silk and brush the ears with butter and sprinkle with salt and pepper. Pull the husks over the ears to cover and place on a hot grill. Grill the ears, turning frequently and burning the outer leaves, until the kernels begin to char, 15 to 20 minutes. Set aside and allow to cool.

Cut the corn from the cobs and place in a 2- or 3-quart bowl, then add the onion, jalapeno, cilantro, tomatoes, lemon juice, vinegar, and oil. Toss together and taste. Adjust the seasonings as desired. Place in the refrigerator for 1 hour or leave on the counter until ready to serve.

To serve, place 2 tontos on each of 4 or 5 plates and spoon plenty of salad over each.

Source: Tamales: Fast and Delicious Mexican Meals by Alice Gaudalupe Tapp [Ten Speed Press, 2014]