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image showing recipe preparationPreparation timeelementPreparation time30 min
image showing recipe preparationCooking timeelementCooking time50 min
image showing recipe preparationPortionselementPortions4
image showing recipe preparationFromelementFromLatin America


  • 2 eggs
  • 1 onion
  • 1 tomato
  • 1 zucchini
  • 125 ml milk
  • 15 g butter
  • 5 g caster sugar
  • 4 ears of corn
  • Salt, pepper


  • Peel and finely chop the onion. Wash and peel and seed the tomato and dice it. Wash and peel the zucchini before cutting it into small cubes as well.
  • Remove the leaves from the corn cobs and set aside 4 beautiful soft leaves.
  • Scald the corn cobs and remove corn kernels with a knife.
  • In a frying pan, melt the butter and sauté the chopped onion.
  • Then add the diced tomatoes and zucchini and the sugar. Season lightly and simmer for 5 minutes.
  • Meanwhile, beat the eggs into an omelette with the milk.
  • Stir in the corn kernels and then the milk and egg mixture in the pan. Continue cooking for 10 minutes over very low heat without stopping stirring.
  • Place the corn leaves on a work surface and place the filling in the center of each one. Fold the two ends of the leaves inwards and roll the tamale over itself to obtain a small package. Tie it with kitchen string.
  • In a large pot, place the tamales with a bottom of water and cover to keep the steam.
  • Cook for 30 minutes over low heat, making sure there is always water.
  • When the cooking is finished, untie the packages and place your tamales on a serving plate.
Energy Total carbs Sugar Total fat Saturated fat Omega 3 Fibers Sodium
265.0 Kcal 23.6 g 12.2 g 9.5 g 3.7 g 0.2 g 5.9 g 134.6 g

The nutritionist's advice:

Tamales are steamed and fit perfectly into a balanced meal. For even more balance, serve them with raw vegetables.