Easy Corn Tamales

By LaLaCooks

Recipe courtesy Marcela Valladolid

Reviews that will be helpful:
I dared myself and decided to make the tamales. It tasted very good. However, too mushy. I followed the recipe to the letter. If I make it again, I would add more corn flour. 1/2 cup just wasn't enough. I actually steamed it for almost two hours and still mushy.My recommendation is if anyone is going to make this recipe, make it the day before you plan on eating it. I just had one for breakfast and it was still tasty and it wasn't mushy. I sent a few over to my Mom's this morning and she loved them. She's from Sonora, Mexico and she says they add three types of cheese when they make there corn tamales.
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By raulmiamibeach_13144254
MIami Beach, 48
on October 13, 2010
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I LOVED this recipe. I did not have unsalted butter, so I used salted. Glad I did. Yes it is time consuming, but the results are worth it. I can't wait to experiment with it. I am making it for a friends birthday party, and I am going to add chorizo and green chiles. BTW, I just made this again, and took a shortcut. A 2 pound bag of frozen corn measures out to 7 cups exactly!

Ingredients

• 7 cups fresh corn kernels, from 7 ears
• 1 1/2 sticks (6 ounces) unsalted butter, at room temperature
• 1/2 cup granulated sugar
• 1 egg
• 1/2 tablespoon salt
• 1/2 tablespoon baking powder
• 1/2 cup harina de maiz (dried corn flour) *
• 20 dried corn husks, soaked in warm water for 30 minutes*
• *Can be found in Hispanic grocery stores

Details

Servings 20
Adapted from foodnetwork.com

Preparation

Step 1

Working in batches, add the corn kernels to a blender or food processor and puree until smooth.

In the bowl of an electric mixer, cream the butter and sugar until pale. Add the egg, salt, and baking powder. Mix to incorporate. Add the flour and pureed corn and mix until blended and forms a loose smooth dough.

Put a corn husk lengthwise in front of you with the wide side closest to you. Spread 3 tablespoons of the dough all over the bottom half (wide side) of the corn husk, leaving about a 1-inch-wide border on the left and right sides. Pick up the 2 long sides of the corn husk and bring them together. Roll both sides of the corn husks in the same direction over the filling.

Repeat with remaining corn husks and dough. Arrange the tamales, seam side down, in a steamer and add 1/2-inch of water. Cover with a tight fitting lid, bring to a simmer and steam for 1 hour, adding additional water, as needed to maintain 1/2-inch of water in the pan. Remove the tamales from the steamer to a serving platter and serve.