Corn Tamales

Ingredients

• 6 Stück Fresh corn on the cob
• 100 g Sugar
• 100 g Unsalted butter, softened
• 8 Stück Corn husks, dried
• 120 ml Milk
• 1 TL Baking powder
• 1/2 TL Salt
• 1/4 TL Cinnamon
• 1 Prise Nutmeg

Instructions

1. Soak the dried corn husks in warm water for at least 30 minutes, until soft and pliable. Cut the corn kernels from the cobs. Prepare a steamer by placing a steamer basket in a large pot and adding about 2-3 cm of water.
2. In a blender or food processor, purée the fresh corn kernels, milk, sugar, softened butter, baking powder, salt, cinnamon, and nutmeg until smooth. The mixture should have a thick but creamy consistency.
3. Drain the soaked corn husks and pat them dry. Take one corn husk and place about 2-3 tablespoons of the corn filling in the center of the wider end. Fold the sides of the husk towards the center, then roll from the bottom up to form a small packet.
4. Arrange the filled tamales upright in the steamer, open ends facing up. Ensure the tamales are not packed too tightly to allow steam to circulate. The water should not touch the tamales.
5. Cover the pot and steam the tamales over medium heat. After 45-60 minutes of steaming, the tamales are cooked when the corn husk easily pulls away from the corn mixture. Add more water to the steamer if necessary.
6. Carefully remove the cooked tamales from the steamer and let them rest for 5-10 minutes before serving. Serve hot, optionally garnished with a little extra butter or a sprinkle of cinnamon.

Nutrition