SWEET CORN TAMALES RECIPES RECIPES

Steps:

• Cut off the two ends of the corn cob.
• With a sharp knife, remove the kernels. Cut from the base downward with a gentle sawing motion. If it is easier for you, do this operation into a large bowl so that the kernels won’t spill all over the counter.
• Working in batches place the corn in a food processor or blender and grind them lightly. The tamales texture depends how finely you grind the corn.
• Place the corn into a large bowl. If you notice that the mixture is too runny, place it in a colander and let it drain for a couple of minutes.
• Beat the butter with the sugar until fluffy and almost white.
• Add the butter to the bowl with corn, and mix in the flours until everything is combined.
• Put about three tablespoons of the corn mixture in the middle of a husk. Fold in carefully so the dough won’t come out.
• Arrange the tamales in a steaming pot. Steam from 80 to 90 minutes (read notes).

Steps:

• Working in batches, add the corn kernels to a blender or food processor and puree until smooth.
• In the bowl of an electric mixer, cream the butter and sugar until pale. Add the egg, salt, and baking powder. Mix to incorporate. Add the flour and pureed corn and mix until blended and forms a loose smooth dough.
• Put a corn husk lengthwise in front of you with the wide side closest to you. Spread 3 tablespoons of the dough all over the bottom half (wide side) of the corn husk, leaving about a 1-inch-wide border on the left and right sides. Pick up the 2 long sides of the corn husk and bring them together. Roll both sides of the corn husks in the same direction over the filling.
• Repeat with remaining corn husks and dough. Arrange the tamales, seam side down, in a steamer and add 1/2-inch of water. Cover with a tight fitting lid, bring to a simmer and steam for 1 hour, adding additional water, as needed to maintain 1/2-inch of water in the pan. Remove the tamales from the steamer to a serving platter and serve.