Creamed Corn Tamales
- 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
Courtesy of Food Network Magazine
My Private Notes
Help Around the Kitchen
Now Playing
Now Playing
Italian Rainbow Cookie Cake 00:49
Now Playing
Giant Spinach Dip-Stuffed Pretzel 01:00
Now Playing
Team Colors Cocktail Pouches 01:02
Now Playing
Philly Cheesesteak Strata 01:00
Now Playing
Three-Flavor Diner Pie 00:48
IDEAS YOU'LL LOVE
Browse Reviews By Keyword
Check Out Our
Get a sneak-peek of the new Food Network recipe page and give us your feedback.
See it Now!
