- 6 large ears of corn
- 2 tablespoons olive oil
- 4 large portobello mushrooms, caps only, sliced 1/3 inch thick
- Kosher salt and freshly ground pepper
- 2 garlic cloves, thinly sliced
- 1 tablespoon chopped flat-leaf parsley
- 1 quart water
- 1/2 cup instant polenta
- 1/4 cup freshly grated Parmesan cheese
- 1 tablespoon unsalted butter
- 3 ounces Monterey Jack cheese, cut into twelve 2-by-1/4-inch sticks
- Vegetable oil, for the grill
- Hot sauce or tomato salsa, for serving
How to make this recipe
Carefully remove the husks and silk from the ears of corn; make a cut slightly above the base of the corn, if necessary, to release the inner husks. Arrange the husks in 2 piles, the thick outer layers and the paler green, thinner ones. Cut the kernels from the cobs, stopping when you have 2 cups.
Heat the olive oil in a large saucepan. Add the mushrooms; season with salt and pepper. Cover and cook over moderate heat, stirring occasionally, until they begin to brown, about 8 minutes. Uncover, add the garlic and cook, stirring, until the garlic is fragrant and the mushrooms are browned, about 4 minutes. Season with salt and pepper and stir in the parsley. Transfer to a plate.
Add the water to the saucepan and bring to a boil. Add the corn and 1 teaspoon of salt. Cover and cook over moderate heat until tender, 4 minutes. Slowly whisk in the polenta over low heat until thickened, about 4 minutes. Remove from the heat. Stir in the Parmesan and butter. Season with salt and pepper.
To assemble the tamales, spread 2 outer husks on a work surface, overlapping them at their base ends by 3 inches. If necessary, lay 2 large knives along opposite edges of the husks to keep them open. Spread 1/3 cup of the polenta in the center of the husks to within 1/2 inch of the edge to form a 4-by-2-inch rectangle 1 inch thick. Press 2 sticks of cheese into the polenta and top each tamale with one-sixth of the mushrooms and garlic. Cover the mushrooms with 2 large inner husks, overlapping them at their base ends. Tie the ends with kitchen string. Repeat with the remaining husks and ingredients.
Light a grill. Lightly brush the grate with vegetable oil and grill the tamales, outer husk side down, over a medium-hot fire for about 4 minutes, or until nicely browned. Carefully flip the tamales and grill for 2 minutes longer. Invert onto plates and serve at once with hot sauce or tomato salsa.
The uncooked tamales can be refrigerated overnight.
The sweet summer corn and creamy polenta will find an ideal partner in a big, buttery Chardonnay with some sweet, smoky oak. Choose a flavorful example from California.