Tamales are most often prepared for several special occasions between December through February. In December we make tamales for Christmas and New Year’s Eve then in January we make them again for Día de los Reyes (The Day of Kings) and in February we prepare them for Día de la Candelaria (Candle Mass Day). Although tamales can be made any time this is usually when our family makes them. This is an easy lighter, meatless version you will love!
Place cornhusks in a large stockpot. Add enough water to cover completely. Bring to a boil over high heat. Remove from heat; let stand with a heavy bowl or plate on top of the husks to keep them covered in water,
Combine flour, bouillon mixture, vegetable shortening and baking powder in a large bowl. Knead with hands until fully mixed. Gently stir in zucchini and corn until incorporated.
Drain cornhusks. Spread out one of the cornhusks with the pointed end away from you. Spoon about 1/3 cup of masa mixture in a rectangle on the corn husk, leaving a 1-inch border on the sides. Pick up one side of the cornhusk and fold it over the other side; repeat with the other side. Fold over the pointed end and turn over to keep from unfolding. Repeat with remaining husks and masa mixture.
Fill tamale steamer with 2 to 3 inches of water. Cover the steamer basket with a layer of cornhusks. Stand tamales in the steamer. Use extra cornhusks to fill around the tamales to keep them in place and to cover the top of the tamales.
Bring to a boil over high heat; cover with a tight-fitting lid. Reduce heat to medium; cook for 60 to 70 minutes. Refill steamer periodically with water so tamales don’t burn. Tamales are ready when the masa does not stick to the cornhusk when unrolled. Let stand for 10 minutes before serving.
Masa harina flour is sold at most grocery stores in the Latin aisle.