Baked Tamalito Verde with Cheese
Recipe type: Appetizer
Cuisine: Peruvian
Prep time: 
Cook time: 
Total time: 
Serves: 6
  • 5 cups fresh corn kernels (preferably white)
  • ½ cup cilantro leaves
  • ½ cup water
  • 1 cup Half & Half
  • 5 eggs
  • Salt and pepper
  • 1 tablespoon sugar
  • 1 cup coarsely grated queso fresco
  • 2 tablespoons grated Parmesan cheese
  • 1 tablespoon vegetable oil
  • 2 cups salsa criolla
  1. Preheat the oven to 325ºF.
  2. In a blender, process the corn kernels with the cilantro leaves and water. If necessary, add the Half & Half. You should get a smooth texture.
  3. Transfer the mixture to a bowl, add eggs, salt, pepper, and sugar, and stir to combine.
  4. Grease the bottom and sides of an 8" x 8" pyrex or baking pan. Pour half the corn mixture in the pyrex, add the grated queso fresco, and cover with the remaining corn.
  5. Sprinkle with Parmesan cheese.
  6. Bake for 1 hour.
  7. Serve with salsa criolla.
Recipe by PERU DELIGHTS at