CREAMED CORN TAMALES
Provided by Food Network Kitchen
Categories main-dish
Time 1h45m
Yield about 20 tamales
Number Of Ingredients 5
Steps:
- 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.
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Md Rony
[email protected]Not bad!
Ann Crisp
[email protected]These were so easy to make and they turned out great! I used fresh corn from my garden and it really made a difference in the flavor.
Wynter Rae
[email protected]I've made these tamales several times now and they're always a crowd-pleaser. The filling is delicious and the tamales are always moist and flavorful.
Rana Nadir
[email protected]Yum!
Emily Darlington
[email protected]These tamales were a hit at my last potluck! The creamed corn filling was creamy and flavorful, and the tamales were cooked perfectly. I will definitely be making these again.