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1000 Cooper St
Memphis, TN, 38104

Welcome to the Cooper-Young Community Farmers Market! We're small but we're like family. You can find us in the parking lot of First Congo every Saturday morning 8am-1pm. Come browse our market for a locally-sourced selection of fresh produce, grass-fed meat, homegrown herbs, warm baked goods, all-natural soaps, fresh-cut flowers, hot coffee and live acoustic music. We are family, kid, and dog-friendly. Visit us this weekend!

Vegetable & Cheese Tamales


Vegetable & Cheese Tamales

Sandy Watson

2 cups masa corn flour
1⁄2 cup butter, cubed
1 teaspoon salt
1 pinch sugar
1⁄2 cup broth
1 teaspoon baking powder
1⁄4 teaspoon black pepper
2 1⁄2 cups corn (fresh or thawed frozen will work)
1 1⁄2 cups cheddar cheese (mexican cheese is better, reserve about half for filling)
4 ounces roasted chilies (fresh roasted skinless peppers work too)
2 tomatoes, deseeded, peeled and sliced (can immerse in boiling water for 20 seconds, and then ice water to loosen skins
Dried corn husks, soaked in water for about 30 minutes


In a food processor blend corn and cheese until corn is in nearly a meal consistency.

Add butter, Masa flour, salt, sugar, pepper and baking powder and process until the mixture is loosely mixed.  Add broth and mix until just smooth.  Place about 2 tbsp of mixture into soaked corn husk.  Fill with some cheese, slices of roasted chili pepper and tomatoes.  Close corn husk around filling, trying to cover filling with Masa flour mixture. If you have trouble closing or have too much filling try using less in your subsequent tamales. Roll wrapper closed, roll and fold over ends and set aside.  Once they're done they can be refrigerated or frozen, or placed immediately in steaming tray above boiling water for about 30 minutes, or until Masa flour mixture is set.