Sweet Corn Tamales
Preparation Time: 45min
Yields: 20 Servings
Total Time: 2hr
- ¼ cup heavy cream
- 7 cups of fresh corn kernels (or you can use frozen corn! 1 19 oz bag will do the trick)
- 6 oz butter at room temperature
- ½ cup sugar
- 1 egg
- Teaspoon salt
- Teaspoon baking powder
- 1.5 cups masa harina (+ more if needed)
- 1 bundle corn husks, soaked in warm water for 30 min (can be found in latin markets)
Delicious paired with roasted garlic sauce, this sweet corn tamales recipes will add an instant “wow” factor to your next barbeque party!
FOR THE TAMALES
Working in batches, add the corn to a food processor and puree until smooth.
In a bowl of a stand mixer, add sugar and butter and cream until pale yellow. Add the egg, salt and black pepper. Mix for 1 minute. Add the masa harina and pureed corn and mix until blended and a loose smooth dough is formed. Feel the dough. It should be loose but not too moist. If needed add more masa harina until the dough isn’t too sticky.
Place a corn husk in front of you with the wide end closest to you. Spread 2-3 tablespoons of the dough over the bottom half of the husk, leaving about 1 inch on the left and to the side of the husk. Fold the left and right sides of the husk over the filling then fold the top down. The tamale will be open at the bottom. Repeat with the remaining husks and dough. After you make each tamale, place it in a large steamer pot open side up and seam side out. Add 1 inch of water and cover. Bring to a simmer and steam for 1 hour to 1 hour 15 mins, adding water as needed.