• Prep Time
    20 Mins
  • Cook Time
    0 Mins
  • Total Time
    20 Mins
  • The base number of servings for this recipe is 10
    OK

    Christy Vega's Sweet Corn Tamales

    A combination of corn and Anaheim chiles are the perfect sweet and spicy filling for these tamales.


    Ingredients
    15
    corn husks
    3 3/4
    cups
    sweet corn, cut from the cob or frozen if not in season
    1/2
    cup
    sugar
    1/4
    cup
    flour
    4
    teaspoons
    corn meal
    3/4
    cup
    butter
    1
    teaspoon
    baking powder
    10
    strips
    cheddar cheese
    10
    strips
    freshly cooked, skinned and seeded Anaheim chilies (canned, such as Ortega will work too)
    1
    cup
    Sour Cream
    1
    cup
    heavy cream
    1
    teaspoon
    salt to taste
    *
    Tapatio hot sauce, for serving
    Directions
    Make the tamales: In a large container, place the corn husks deep in hot water and cover for a couple hours until they are soft and pliable. (You may need to weigh them down with an inverted plate and a heavy can to keep them submerged.)
    In a food processor, grind the corn and then add the sugar, flour, corn meal, butter and baking powder. Grind together very well making a Massa.
    Drain water from husks. One at a time, flatten out the husks with the narrow end towards you and place 3 oz of Massa spread in the middle of the husk.
    Add the strip of cheese and small strip of chili in the middle of the Massa.
    Take the left side of the husk and fold it directly over the right side. Fold the narrow bottom end of the husk onto the folded tamal. ** For parties and presentation you can tie with strip of corn husk when serving dry tamales.
    As you are making the tamales, stand them up on their rolled ends in a prepared steamer basket. Steam over boiling water for approximately 30-40 minutes, until Massa is firm and holds its shape. *Tip: Cover the tamales in the steamer with a layer of the left over corn husks. You can also fill empty spaces with gently wadded aluminum foil to prevent them from falling over.
    Make the Mexican crema: Whisk sour cream, heavy cream, and salt in large mixing bowl. Cover and let sit at room temp for several hours. Serve or refrigerate until ready to use. Bring back to room temp before serving.
    Serve tamales dry with Mexican Crema and Tapatio.

    The base number of servings for this recipe is 10
    OK

    Categories 

    Classic

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