Tamales de Elote

Ingredients

• 16 dried corn husks
• 6 cups fresh corn kernels (about 8 ears)
• 200g (1 cup) masa harina
• 115g (1/2 cup) butter, softened
• 100g (1/2 cup) sugar
• 1 tsp baking powder
• 1/2 tsp salt
• 125 ml (1/2 cup) milk
• 100g queso fresco, cut into small sticks

Before you cook

• Soak the dried corn husks in hot water for 30 minutes, until soft and pliable, then drain.
• Cut the kernels from the corn cobs.

Steps

1. Blend the corn kernels in a food processor until mostly smooth but still slightly textured.
2. Beat the butter and sugar together in a large bowl until light and fluffy.
3. Beat in the blended corn.
4. Stir in the masa harina, baking powder, and salt.
5. Stir in the milk a little at a time until the batter is thick but spreadable, like a soft cake batter.
6. Lay a softened corn husk flat on a work surface, smooth-side up.
7. Spoon about 3 tablespoons of batter into the center of the husk.
8. Tuck a small stick of queso fresco into the center of the batter.
9. Fold the two long sides of the husk in over the filling.
10. Fold the pointed bottom end up to close, leaving the top open like a little packet.
11. Tie the top loosely with a thin strip of husk if it won't stay closed on its own.
12. Repeat with the remaining husks and batter.
13. Stand the tamales upright, open-end up, in a steamer basket over simmering water.
14. Cover and steam for 45 minutes, topping up the water as needed, until the masa pulls cleanly away from the husk.
15. Let the tamales rest for 10 minutes before unwrapping.
16. Serve warm, with the husk peeled back as a wrapper.