Place 1 cheese strip and 1 chile strip on top of the mixture. Top with more corn masa. Bring the edges of the corn husks over the filling to cover completely. Place the husk on a piece of square parchment paper. Fold ends of corn husks, then fold sides of parchment over tamale and fold up ends. Tie string around ends to hold in place.
Place tamales upright in a steamer or large kettle with steamer basket in bottom. Steam for 45 to 50 minutes, enjoy. "I have been making Green Corn Tamales for years. They are different than regular tamales and are time comsuming but well worth it. It really helps to have another person to help with the wrapping.
But while the classic maize dough is too high-carb for a keto diet, the corn husks used to wrap each Keto Tamale bring a nice traditional touch to this modern, low-carb interpretation. However, we wouldn’t recommend trying to eat them. Think of them as a serving dish, not a tortilla! Which Mexican Dishes Are Keto-Friendly?
Steps to Make It. Make the Filling. Put the corn kernels and the diced chiles in a large bowl. Add the queso fresco or jack cheese, cream cheese, chili powder, cumin, and 1/2 teaspoon of salt. Use a large spoon or your hands to mix ingredients thoroughly. Once the filling is made, set it aside.