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Cheese Filled Brazilian Tamales

Cheese Filled Brazilian Tamales

David Taylor
These savory little Cheese Filled Brazilian Tamales, are very healthy and made with grated sweet corn, stuffed with cheese and wrapped in a corn husk.
Prep Time 25 mins
Cook Time 55 mins
Total Time 1 hr 20 mins
Course Main Dish
Cuisine Brazilian
Servings 24 Tamales


  • 10 ears corn with the husks
  • 3 ½ oz butter
  • 1 cup milk
  • ½ cup coconut milk
  • 1 tsp sugar
  • ½ cup parmesan cheese grated
  • 17 oz white cheese cut into sticks


  • Remove corn husks and hairs.
  • Cut the end of the husks, forming a rectangle.
  • Boil the husks for 5 minutes to make them more malleable.
  • Cut the corn kernels off the ear of corn.
  • In a blender, mix the corn kernels, milk, coconut milk and butter until smooth and homogeneous.
  • Add the grated Parmesan cheese, sugar, salt and pepper to taste and mix a little more.
  • Fold the husk, forming a small cup and place the masa until it's halfway full.
  • Add the white cheese and cover with more masa dough.
  • Wrap with another husk, forming an upside-down cup.
  • Close the packet with string and repeat the process until all the masa is finished.
  • Cook all masa packets at the same time for 45 to 50 minutes.
  • Serve hot or cold.


Never change green corn on the cob for canned corn in this recipe, it won't work!
If you like, replace the white cheese with half-cured cheese or fried pepperoni sausage. It is delicious!
If you do not find the corn husk, distribute the mush mass in small cups made of aluminum foil or in bags that can be microwaved and cook in boiling water normally.