Zucchini & Corn Tamales by MAGGI®, with corn masa, zucchini, MAGGI Bouillon, wrapped in corn husks.

Zucchini & Corn Tamales

Official MAGGI®
Zucchini & Corn Tamales
Recipe Info - Skill Level
Level
Easy
Recipe Info - Prep Time
Prep 
30 min
Recipe Info - Cook Time
Cook 
1 hr 10 min
Recipe Info - Serving Size
Servings
33 tamales

Satisfying and colorful Zucchini & Corn Tamales are perfect for lunch or a light dinner. Use a tamale steamer or a large pot with a steaming basket to prepare. Can be served with sour cream or your favorite salsa, if desired.

Zucchini & Corn Tamales are a delightful way to enjoy a hearty meal that's both vibrant and flavorful. This simple yet delicious recipe from Official MAGGI® brings the authentic taste of Mexican cuisine right to your table. The tamales are bursting with fresh ingredients, with the zucchini and corn creating a mouthwatering combination that makes every bite a joy.

These tamales are made even more savory with the addition of MAGGI® Chicken Flavor Bouillon, dissolved perfectly to enhance the rich, authentic taste. Prepare them with ease using a tamale steamer or a large pot with a steaming basket and watch as the flavors meld together beautifully.

Ideal for any occasion, whether it's a cozy family dinner or a festive holiday celebration, the Zucchini & Corn Tamales are bound to impress. Enjoy them with a dollop of sour cream or a splash of your favorite salsa, making each serving even more delightful.

These tamales are particularly fitting for Christmas Mains or during festive times like Posadas and 3 Kings Day. For those looking for an easy recipe that delivers on taste, these tamales are perfect. Celebrate the flavors of Mexican cuisine with this easy-to-make, satisfying dish.

Ingredients

The Secret Ingredient

Box of MAGGI Chicken Bouillon 20 cubes with an illustrated chicken on dark blue and yellow label.

Chicken Bouillon 20-cube Pack

(NET WT 2.82 OZ (80g))

Make It

Step 1

Place corn husks in a large stockpot. Add enough water to cover completely. Bring to a boil over high heat. Remove from heat; let stand with a heavy bowl or plate on top of the husks to keep them covered in water.

Step 2

Combine flour, bouillon mixture, vegetable shortening and baking powder in a large bowl. Knead with hands until fully mixed. Gently stir in zucchini and corn until incorporated.

Step 3

Drain corn husks. Spread out one of the corn husks with the pointed end towards you. Spoon 3 to 4 tablespoons of masa mixture in a rectangle on the corn husk, leaving a 1-inch border on the sides. Pick up one side of the corn husk and fold it over the other side; repeat with the other side. Fold up the ends and turn over to keep from unfolding. Repeat with remaining husks and masa mixture.

Step 4

Fill tamale steamer with 2 to 3 inches of water. Cover the steamer basket with a layer of corn husks. Stand tamales in the steamer. Use extra corn husks to fill around the tamales to keep them in place and to cover the top of the tamales. Bring to a boil over high heat; cover with a tight-fitting lid. Reduce heat to medium; cook for 60 to 70 minutes. Refill steamer periodically with water so tamales don’t burn. Tamales are ready when the masa does not stick to the corn husk when unrolled. Let stand for 10 minutes before serving.

Ingredients