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Sweet Corn Tamale
Recipe courtesy of Velas Vallarta
20 ears of fresh corn
100 green corn husks
200 g of sugar (a little less than 1 cup)
500 g butter (about 4 sticks)
2 T. yeast
1 T. salt
Cut the corn off the cob, blend the grains and set aside.In a separate bowl, mix the sugar, butter, yeast and salt. Combine the two mixtures to form a smooth paste. Add two tablespoons of the paste to the corn husk and cover with another husk, folding the edges in to form the tamales. Place in a steamer and cook for 75 minutes over medium heat.