Recipe courtesy of Food Network Kitchen
From:
Food Network Magazine
Creamed Corn Tamales
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- Level: Easy
- Total: 1 hr 45 min
- Prep: 30 min
- Cook: 1 hr 15 min
- Yield: about 20 tamales
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 20 servings
- Calories
- 771
- Total Fat
- 13 g
- Saturated Fat
- 4 g
- Carbohydrates
- 152 g
- Dietary Fiber
- 14 g
- Sugar
- 12 g
- Protein
- 18 g
- Cholesterol
- 12 mg
- Sodium
- 116 mg
While similar to uchepos, a mouthwatering Mexican sweet corn tamale made from fresh pureed corn, this version is made with just five ingredients. The secret? Using a can of cream-style corn. Make it for your next large gathering.
- Level: Easy
- Total: 1 hr 45 min
- Prep: 30 min
- Cook: 1 hr 15 min
- Yield: about 20 tamales
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 20 servings
- Calories
- 771
- Total Fat
- 13 g
- Saturated Fat
- 4 g
- Carbohydrates
- 152 g
- Dietary Fiber
- 14 g
- Sugar
- 12 g
- Protein
- 18 g
- Cholesterol
- 12 mg
- Sodium
- 116 mg
Ingredients
Directions
- Soak the corn husks in a bowl of hot water until pliable, about 15 minutes.
- Meanwhile, make the dough: Combine the masa harina and sugar in a large bowl. Stir in the corn and 1/2 cup hot water until combined. Add the butter and mix with your hands until evenly distributed.
- Remove the corn husks from the water and shake dry. Unfold the husks on a clean surface (discard any small husks or husks with holes). Put about 1/4 cup dough down the center of a husk; fold in the long sides to enclose the filling, then fold in the top and bottom to make a packet. Secure with kitchen twine. Repeat with the remaining dough and husks.
- Set up a steamer basket in a large pot filled with 2 inches of water. Arrange the tamales standing up in the steamer and bring the water to a boil over high heat. Reduce the heat to medium, cover and cook until the tamales are firm, about 1 hour. Remove from the steamer and let rest 10 minutes before unwrapping.
