Ontario sweet corn is at its peak in the summer, and this unexpected pairing with ChocoSol’s sweet Vanilla Sea Salt chocolate creates a comforting, just-right sweet tamale. Ground pumpkin seeds replace nuts, adding richness while keeping the recipe allergy-friendly.
Ingredients:
- 2 cups fresh Ontario sweet corn kernels (about 2 ears)
- 1/2 cup masa harina (corn flour)
- 1/4 cup maple syrup
- 1/4 cup coconut oil or melted butter
- 1 tsp cinnamon
- 1/4 tsp salt
- 2 tbsp ground Ontario pumpkin seeds
- 75g Vanilla Sea Salt chocolate, chopped
- 8-10 soaked corn husks
Instructions:
- Blend sweet corn until smooth. Add masa harina, maple syrup, oil, cinnamon, salt, and ground pumpkin seeds. Stir in chopped chocolate.
- Spread about 2 tbsp of the mixture onto each corn husk and fold to enclose.
- Steam tamales for 30-40 minutes until firm. Let cool slightly before serving.
- Enjoy warm with a sprinkle of extra chocolate shavings!
Original cover photo by Marcos Elihu Castillo Ramirez from Getty Images