Corn for Tamales

In Mexico, a different version of fresh corn tamale is made from a variety of white Mexican corn, which is starchier than U.S. varieties and needs no masa or corn flour as a binder to create a cohesive filling mixture. The process of wrapping and cooking the tamales is the same for both versions, or whether using dried husks or fresh green husks.

Locally, Mexican white corn can be purchased in-season at 99 Ranch markets, and some bodegas.

In the Valley, fresh traditional sweet corn is available at the Freeman Farms seasonal farm stand in Mesa and at other farms/ farmers markets in June. Later in the season, Hauser and Hauser Farms in Camp Verde sells fresh-picked sweet corn at their farm stand on Middle Verde Road.