Oat and Sweet Corn Tamales

Name: Oat and Sweet Corn Tamales
Total time: 1800 s
Yield: 12 servings
Cuisine: American
Ingredients: 2 cups oats (about 200 grams); 2 cups canned corn kernels (about 340 grams); 3/4 cup to just under 1 cup sugar (150–200 grams); 2 teaspoons ground cinnamon; 1 tablespoon vanilla extract; 7 tablespoons unsalted butter or margarine (100 grams); 12 corn husks for tamales; 1/2 cup milk (100 milliliters); 1 tablespoon baking powder; 1 pinch salt

Javian @javian

Nezahualcóyotl

An excellent gourmet dessert, sweet and smooth.

Javian @javian

Nezahualcóyotl

An excellent gourmet dessert, sweet and smooth.

Saved

Ingredients

30 minutes

12 servings

2 cupsoats (about 200 grams)
2 cupscanned corn kernels (about 340 grams)
3/4 cupto just under 1 cup sugar (150–200 grams)
2 teaspoonsground cinnamon
1 tablespoonvanilla extract
7 tablespoonsunsalted butter or margarine (100 grams)
12corn husks for tamales
1/2 cupmilk (100 milliliters)
1 tablespoonbaking powder
1 pinchsalt

Saved

Steps

30 minutes

1

Soak the corn husks in warm water for 30 minutes.
2

Blend the oats in a blender until you have oat flour.
3

In a bowl, beat the butter and sugar together until creamy.
4

Blend the corn kernels with the milk, vanilla, and baking powder, then add to the bowl.
5

Add the oat flour and mix until everything is well combined.
6

Place a tablespoon of the mixture onto each corn husk, spread it out, fold, and place in a steamer.
7

Cook for 30 minutes in a pressure cooker or multi-cooker.
8

Let the tamales rest uncovered for at least 10 minutes before serving.