Fresh Corn Tamales
Tara's Notes
This is a good tamale for first-time tamale makers. This recipe only makes 8 tamales so the preparation goes quickly.
Noted on 5/20/2013
Ingredients
Serve with one or more:
Method
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In a sauté pan, simmer the milk and corn together over medium heat until the corn is tender (about 10 minutes).
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Strain the corn, reserve 1 cup and purée the remainder with the milk. Add the purée to the masa harina and mix with a spoon or whisk.
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In a large bowl, whip the butter, baking powder and salt together until light and fluffy. Incorporate the masa in 4-tablespoon increments, whisking until light and fluffy (about 10 to 15 minutes total). Fold in the green chile, remaining corn and cheese.
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Divide masa evenly between the corn husks; roll and tie tamales and steam for 30 minutes.
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Let cool slightly and serve.
Cook's Notes
Yield
4 servings
Recipe Links
Advance Prep
These tamales should be made and steamed just before serving.
Source/Adapted From
Coyote Cafe