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

Time 50m

Yield 10 servings

Number Of Ingredients 9

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