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Baked Corn and Tamales


  • 1 medium onion, chopped
  • 1 small green pepper, chopped
  • 1 small jar pimiento, chopped
  • 1 T. butter, melted
  • 10 to 12 tamales
  • 2 c. fresh or frozen corn
  • 1 1/2 c. grated cheddar cheese

Steam tamales and reserve the juice. Lightly sauté onion, pepper, and pimiento in butter and simmer briefly in four tablespoons of tamale juice. Remove tamale husks and cut tamales into small pieces. Toss vegetable mixture with corn, and salt and pepper to taste. Fold in tamale pieces. Bake in 1 1/2 quart casserole at 350 degrees for one hour or until mixture thickens. Remove from oven and top with grated cheese. Return to oven until cheese melts. 

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