Recipe courtesy of Food Network Kitchen
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Creamed Corn Tamales
Total:
1 hr 45 min
Prep:
30 min
Cook:
1 hr 15 min
Yield:
about 20 tamales
Level:
Easy
Total:
1 hr 45 min
Prep:
30 min
Cook:
1 hr 15 min
Yield:
about 20 tamales
Level:
Easy

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.

Photograph by Kang Kim

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