Sweet Corn Tamales Recipe
Ingredients:
- 600g (4 cups) fresh corn kernels (about 6 ears of corn)
- 100g (1/2 cup) unsalted butter, softened
- 75g (1/2 cup) granulated sugar
- 180ml (3/4 cup) whole milk
- 300g (2 cups) masa harina
- 5g (1 tsp) baking powder
- 5g (1 tsp) salt
- 12 dried corn husks, soaked in warm water for 30 minutes
Instructions:
Step 1: Prepare the Corn Mixture
Place the fresh corn kernels in a blender or food processor and pulse until coarsely chopped. In a large mixing bowl, combine the chopped corn with softened butter, granulated sugar, and milk. Stir until the mixture is loosely combined and somewhat smooth.
Step 2: Mix the Masa
In a separate bowl, combine masa harina, baking powder, and salt. Gradually add this dry mixture to your corn blend, mixing continuously with a spatula to ensure a uniform, dough-like consistency.
Step 3: Assemble the Tamales
Drain the soaked corn husks and pat them dry with a clean towel. Using scissors, trim the husks to roughly equal sizes, about 20 cm (8 inches) long. Spread about 60g (1/4 cup) of the corn mixture onto the center of each corn husk, leaving space on the sides. Fold the sides of the husk over the filling and then fold up the bottom, securing with a strip of husk or kitchen twine.
Step 4: Steam the Tamales
Arrange the tamales in a large pot or steamer, standing them upright with the open side facing upward. Fill the pot with enough water so it doesn’t touch the tamales, covering them with a damp cloth or additional husks, and place a lid on top. Steam over medium heat for approximately 1.5 hours, adding more water as needed to maintain steam. The tamales are ready when they pull away from the husks easily.
Conclusion
Congratulations on creating your own batch of Sweet Corn Tamales! Enjoy these tamales as a snack, side dish, or main course, paired with your favorite sauces or toppings. With each bite, savor the sweet, buttery flavor and reflect on the traditional art of tamale making that you’ve brought to life in your kitchen today.
