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Name: Sweet Corn Tamales
Total time: 1 h 20 min
Yield: Serves 8
Cuisine: Mexico
Ingredients: 800 g fresh corn kernels; 120 g unsalted butter; 100 g sugar; 120 ml whole milk; 1 tsp baking powder; 1/2 tsp salt; 16 dried corn husks

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Mexico1 h 20 minServes 8déjà cuisiné

Sweet Corn Tamales

Tamales de elote

Ingrédients7

fresh corn kernels800 g
unsalted butter120 g
sugar100 g
whole milk120 ml
baking powder1 tsp
salt1/2 tsp
dried corn husks16

légumelaitier et œufépice et sauceautre

Préparation

Soak the corn husks in hot water until soft and pliable, about 20 minutes, then drain.
Blend the corn kernels with the milk until nearly smooth, leaving a little texture.
Beat the butter with the sugar until creamy, then mix in the corn puree, baking powder, and salt until evenly combined.
Spread a generous spoonful of the mixture down the center of each husk, leaving space at the edges.
Fold the sides of each husk over the filling and fold up the narrow end to close.
Stand the tamales upright in a steamer, cover, and steam over simmering water for about 50 minutes, until the masa is set and pulls away from the husk.
Rest for a few minutes before serving warm in the husks.