Creamed Corn Tamales

Name: Creamed Corn Tamales
Prep time: P0Y0M0DT0H30M0.000S
Cook time: P0Y0M0DT1H15M0.000S
Total time: P0Y0M0DT1H45M0.000S
Yield: about 20 tamales
Cuisine: mexican
Ingredients: 25 to 30 dried corn husks; 2 1/2 cups masa harina (instant corn flour); 1 cup sugar; 1 14.75-ounce can cream-style corn; 1 stick unsalted butter, softened

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Level: Easy
Total: 1 hr 45 min

Prep: 30 min
Cook: 1 hr 15 min

Yield: about 20 tamales

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Ingredients

25 to 30 dried corn husks

2 1/2 cups masa harina (instant corn flour)

1 cup sugar

1 14.75-ounce can cream-style corn

1 stick unsalted butter, softened

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

Courtesy of Food Network Magazine