Corn and Cheese Tamalitos with Aji Sauce
Steamed Bolivian-style tamalitos made from fresh corn masa and cheese, served with a spicy and tangy aji pepper sauce. This latin american-inspired snacks ready in about 45 minutes blends fresh corn kernels, cornmeal (masa harina), fresh queso fresco, crumbled into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 180 calories and feeds 6, so a small batch covers several meals across the week without taking over the fridge. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 3 cups fresh corn kernels
- 1 cup cornmeal (masa harina)
- 1 cup fresh queso fresco, crumbled
- 3 tbsp unsalted butter, melted
- 1 tsp salt
- 2 tbsp aji amarillo paste
- 1 tbsp lime juice
- 1 garlic clove, minced
- 1/4 cup cilantro leaves
- 1/4 cup water
Instructions
- Step 1: In a food processor, blend 3 cups fresh corn kernels until coarsely ground but not pureed. Transfer to a bowl and mix with 1 cup cornmeal, 1 cup crumbled queso fresco, 3 tbsp melted unsalted butter, and 1 tsp salt until a thick batter forms.
- Step 2: Line a steamer basket with cheesecloth or banana leaves. Spoon 2-3 tbsp of the batter per tamalito onto the liner, shaping into small thick patties spaced apart.
- Step 3: Steam the tamalitos over boiling water for 25 minutes covered, until firm and cooked through.
- Step 4: Meanwhile, prepare the aji sauce by blending 2 tbsp aji amarillo paste, 1 tbsp lime juice, 1 minced garlic clove, 1/4 cup cilantro leaves, and 1/4 cup water until smooth.
- Step 5: Serve the warm tamalitos with the aji sauce drizzled on top or on the side for dipping.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Corn and Cheese Tamalitos with Aji Sauce take to make?
Total time is about 45 minutes (15 min prep + 30 min cook). A small batch typically covers several meals in the week — store as the recipe directs.
How do I store leftover Corn and Cheese Tamalitos with Aji Sauce?
Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.
Can I substitute ingredients in Corn and Cheese Tamalitos with Aji Sauce?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Corn and Cheese Tamalitos with Aji Sauce for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Corn and Cheese Tamalitos with Aji Sauce?
Latin American snacks like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
