Know what’s on your plate
Corn tamale
Calories & nutrition facts
Nutrition facts
Per 100 g% DV- Calories 186 kcal —
- Protein 3.5 g 7%
- Carbohydrate 23 g 9%
- Fat 7.2 g 9%
- Saturated fat 2.6 g 13%
- Fibre 3.2 g 11%
- Sugars 7.4 g —
- Sodium 277 mg 12%
- Cholesterol 17 mg 6%
Vitamins & minerals
Per 100 g% DVVitamins
- Vitamin A 2 µg 0%
- Vitamin C 0.2 mg 0%
- Vitamin D 0.4 µg 2%
- Vitamin E 0.45 mg 3%
- Vitamin K 5.4 µg 5%
- Thiamin (B1) 0.04 mg 4%
- Riboflavin (B2) 0.05 mg 4%
- Niacin (B3) 1.3 mg 8%
- Pantothenic acid (B5) 0.34 mg 7%
- Vitamin B6 0.18 mg 10%
- Folate (B9) 1 µg 0%
- Vitamin B12 0 µg 0%
- Choline 24.2 mg 4%
Minerals
- Calcium 24 mg 2%
- Iron 0.53 mg 3%
- Magnesium 29 mg 7%
- Phosphorus 93 mg 7%
- Potassium 186 mg 4%
- Zinc 0.62 mg 6%
- Copper 0.03 mg 3%
- Manganese 0.21 mg 9%
- Selenium 2.5 µg 5%
Similar foods
Questions about Corn tamale
What is a corn tamale made of?
It is usually corn masa dough, often mixed with fat and seasoning, wrapped in a corn husk or banana leaf and steamed. The wrapper holds the tamale together but is removed before eating; sweet-corn versions may include fresh corn or sugar.
How do you reheat a corn tamale?
Steam a chilled tamale for about 15–20 minutes, or until hot all the way through. From frozen, allow roughly 25–30 minutes; keep it wrapped while steaming so the masa stays moist.
Can you eat a corn tamale in its husk?
No: the corn husk or banana leaf is a cooking wrapper, not part of the meal. Peel it back before eating, and take care because the filling and masa can be very hot.
What do you serve with a corn tamale?
Serve it with salsa, such as salsa verde or a tomato-based salsa, and add beans or a fresh salad for a fuller meal. A little soured cream or crumbled cheese also works well with savoury versions.
How should you store corn tamales?
Refrigerate cooked tamales in a covered container within two hours, and eat them within three to four days. For longer storage, wrap them well and freeze; thaw in the fridge before reheating, or steam from frozen.
How does a corn tamale compare with a pork tamale?
A pork tamale has more protein: 7.35 g per 100 g, compared with 3.5 g in a corn tamale. The corn version has more carbohydrate, at 23 g per 100 g versus 13.4 g in pork tamales.
Can you make corn tamales with cornmeal instead of masa harina?
Not as a straight swap: masa harina is corn treated with lime, which gives tamale dough its distinctive flavour and workable texture. Ordinary cornmeal does not behave the same way; look for masa harina or flour specifically labelled for tamales.
Source: Canadian Nutrient File 6938 · per 100 g · carbohydrate per EU label, fibre excluded
