Mexican 60 min

Tamales de Elote Dulce

Name: Tamales de Elote Dulce
Total time: 60 min
Yield: 2 servings
Cuisine: Mexican
Ingredients: 4 cups fresh corn kernels (about 6 ears); ½ cup unsalted butter, softened; ⅓ cup sugar; 1 teaspoon baking powder; 1 teaspoon salt; ½ cup masa harina; 1 cup Mexican crema or heavy cream; 1 cup Oaxacan cheese or mozzarella, shredded; 24 corn husks, soaked in warm water for 30 minutes

vegetariancomfort-food

Ingredientsfor 2

240

Cal

Protein

32g

Carbs

10g

Fat

14 cups fresh corn kernels (about 6 ears)
2½ cup unsalted butter, softened
3⅓ cup sugar
41 teaspoon baking powder
51 teaspoon salt
6½ cup masa harina
71 cup Mexican crema or heavy cream
81 cup Oaxacan cheese or mozzarella, shredded
924 corn husks, soaked in warm water for 30 minutes

Order ingredients on Instacart

Instructions

1
Blend fresh corn kernels in a food processor until a thick, slightly chunky paste forms. Beat butter and sugar until fluffy. Add the corn paste, baking powder, salt, masa harina, and crema and mix until a uniform, slightly wet dough forms.
2
Drain and dry the corn husks. Spread 3 tablespoons of the corn dough in the center of each husk, leaving a 1-inch border. Place a strip of cheese down the center.
3
Fold the sides of the husk inward over the filling and fold up the bottom third. Stand upright in a steamer.
4
Steam over medium heat for 45–55 minutes until the masa has set and a toothpick inserted in the center comes out clean. These sweet corn tamales are a completely different experience from savory tamales — soft, slightly sweet, and perfumed with fresh corn.