Corn Tamales

My 3 year old baby had been asking me for corn Tamales ever sence i posted my Red beef Tamales. Wanted to please him this morning.
The huge smile on his face when he saw what i was making as he woke, made it worthed. And done just in time.
” Sweet Corn Tamales “
( 12 Tamales )
2 cups Maseca
5 Fresh corn on the cob
1 tsp baking Powder
1 1/2 sticks butter ( softened )
1 cup sugar ( i used brown sugar )
1/4 tsp Ground Cinnamon
1 tsp Vanilla extract
18 corn Husks
Soak corn husks in hot water while you prep.( you can also use the fresh once from your corn )
Add all your dry ingredients to mixing bowl. Clean your corn and cut them in half. Place them on cutting bord and take knife to cut as close to cob as possible to remove kernels. Take all kernels from 5 corns and place them in blender, add vanilla and melted butter. Blend till all kernels have passed thrugh blade. It should look chunky. Add this to your bowl with dry ingredients and mix with spatula. If its still to mushy just add more maseca and more sugar, depending how much maseca you add. My recipie came out perfect consistency. It all depends on the size of your đŸŒ½.
Drain corn husks. I add hot water to my Tamalera ( steamer ) to speed up the boiling process. Place devider on bottom of steamer and start making tamales. Take a drained corn husk and place about 1/3 cup of your mixture on the smooth side of it. Roll and fold tip in. Place standing on steamer with opened side up and folded tip down. Continue till all tamales are done. I filled the empty space of my tamalera with empty corn husks to keep my tamales standing while cooking. This was a small batch. Take 6 corn husk and place them all around top and fold them in and cover. Start cooking on high heat. Once the water starts boiling lower to medium/Low heat. Cook from 1 hour to 1 hour 20 minute and done. Let them sit for 20 minutes so they get firm. Enjoy.

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