No, thanks

Stay in the know

Sign up for our newsletter and be the first to know about

New Recipes Emeril Events & Happenings Sales & Special Deals on Emeril Products Emeril’s Restaurants

Vegetable Tamales


  • 4 ears of corn, still in husk
  • 6 to 8 parsnips
  • 2 teaspoons oil
  • 1/4 cup diced onion
  • 1/4 cup diced red bell pepper
  • 1/4 cup diced celery
  • 1 teaspoon minced garlic
  • Salt and pepper
  • Roasted Chili Sauce (recipe follows)


  • Remove corn from husk, leaving husk intact and discard corn silk. Cut kernels from cob and reserve; reserve cobs for next recipe. In a saucepan of boiling salted water cook parsnips until tender; drain and puree through a food mill. You should have 2 cups of puree. Heat oil in a skillet and saute onion, pepper and celery 1 minute. Add garlic and corn, season to taste and toss well. Fold vegetables into parsnips. Pull back leaves of husk, fill with vegetable puree and tie shut with a piece of string. Arrange a rack in a shallow pan or use a bamboo steamer. Place tamales in steamer and add enough water to steam, but not enough to get tamales wet. Cover tightly with a lid or with foil and steam 40 minutes. Serve drizzled with chili sauce.