Description
Classic Latin American staple – the sweet corn tamale.
Tools: molino, steaming pot
Ingredients
- 12 corn cobbs
- 8oz of butter (2 sticks) (you can replace part of this with lard, more delicious)
- 1 cup of sugar (you can reduce or increase this)
- 2 tablespoons of baking powder
- 1.5 teaspoons of salt
Instructions
- Slice the bottom of the corn cob to remove the leaves. Throw away the first 2-4 leaves; they will be too hard to use. Save the next 3-5 leaves for wrapping. You will have 2-3 leaves left on the corn that are too thin to use.
- Remove all corn hair.
- Shuck corn and remove kernels.
- Puree corn in molino or food processor.
- Place pureed corn in a large bowl and add sugar, baking powder, salt, and melted butter.
- Mix with spoon until it’s all incorporated. If the corn is dry you can add up to 1/2 cup of whole milk.
- Place a large spoonful of corn batter on the corn husk and fold.
- Place all your tamales in a large pot that has been lined with a steamer and water.
- Cover the top with corn husks and pot lid.
- Allow to steam for 40 minutes to 1 hour. You can check them from time to time; the husk should not be green and the tamale will be firm to the touch.
Notes
Eating them right away is the best. But they will stay good for 2-3 days refrigerated. You can also freeze them and steam them a little bit before you consume them.
- Category: tamales
- Method: steamed
Keywords: tamales, steamed, stovetop, sweet corn, white corn, tamal de elote, humitas, pamonha