GRILLED CORN TAMALES

Grilled Corn Tamales image

These Argentina-inspired tamales (humitas) are grilled - a new way to cook traditional steamed tamales. Serve them at your next summer barbecue.

Provided by My Food and Family

Categories Mexican Dinner

Time 50m

Yield 10 servings

Number Of Ingredients 9

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Ingredients

4 large ears corn on the cob (in husks)
1/4 cup butter
1 onion, finely chopped
1 red pepper, finely chopped
1 cup yellow cornmeal
5 fresh basil leaves, chopped
3 eggs, beaten
1 cup KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese
1/4 cup KRAFT Grated Parmesan Cheese

Steps:

Heat grill to medium heat.
Remove corn from husks, reserving husks. Cut corn from cobs; place in blender. Blend until smooth.
Melt butter in large skillet on medium heat. Add onions and peppers; cook and stir 5 min. or until crisp-tender. Stir in corn, cornmeal and basil; cook 5 min. or until mixture forms dough, stirring constantly. Cool 5 min. Stir in remaining ingredients.
Spread 1/4 cup corn mixture down center of each of 20 husks to within 2 inches of top. Fold over sides and top end of each husk to enclose filling.
Grill 15 min. or until filling is heated through, turning after 8 min. Cool slightly before serving.

Nutrition Facts : Calories 220, Fat 10 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 75 mg, Sodium 200 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 9 g