Savory Corn Tamales

Name: Savory Corn Tamales
Total time: 3600 s
Yield: Makes 24 tamales
Ingredients: 20 ears corn; 1 can (7.6 oz/225 ml) table cream (such as Nestlé Media Crema); 7 oz (200 grams) cheese of your choice, I used Manchego; 2.8 oz (80 grams) powdered milk; 3 eggs; 1 tablespoon baking powder; 1/4 cup (1/2 stick/55 grams) melted butter; 2 1/2 tablespoons salt, or to taste; For serving:; Sour cream and your favorite salsa

Carmen Palomino @Carmen

Tuxtla Gutierrez, Chiapas, Mexico

We were craving these corn tamales, so I made a small batch. They turned out very creamy. You can use less dairy if you prefer.

Carmen Palomino @Carmen

Tuxtla Gutierrez, Chiapas, Mexico

We were craving these corn tamales, so I made a small batch. They turned out very creamy. You can use less dairy if you prefer.

Saved

Ingredients

1 hour

Makes 24 tamales

20 earscorn
1 can(7.6 oz/225 ml) table cream (such as Nestlé Media Crema)
7 oz (200 grams)cheese of your choice, I used Manchego
2.8 oz (80 grams)powdered milk
3eggs
1 tablespoonbaking powder
1/4 cup(1/2 stick/55 grams) melted butter
2 1/2 tablespoonssalt, or to taste
For serving:
Sour cream and your favorite salsa

Saved

Steps

1 hour

1

Remove the kernels from the corn and blend them in a food processor or blender.
2

Place all the ingredients in a bowl and mix until well combined.
3

Use fresh corn husks. Take two husks, overlapping with the pointed ends facing out, and spoon some of the mixture onto them. Fold the husks to close and tuck the ends under.
4

Arrange the tamales lying down in a steamer with water at the bottom. Once the water boils, steam for 30 minutes. Check one to see if it needs more time; if so, steam a bit longer.
5

Serve with habanero salsa and a little sour cream.