Corn Tamales

Tamales originated from the Mayan civilization as early as 8000-5000 BC.  The tamale is made from a starchy dough called masa.  Masa, usually corn based, is enclosed within a leafy wrapper and then steamed or boiled.  The leafy wrapper, usually corn husks, are removed before eating.  Tamales can be filled with pork, chicken, cheeses, fruits and vegetables.  The masa is first placed within the corn husk and then a filler of your choice (meat, cheese, fruits or veggies) is added.  The corn husk is then folded similar to a burrito and placed seam side down and steamed until done.

Today’s recipe, Fresh Corn Tamales,  compliments of Food Network.

 Ingredients:

7 ears of fresh corn

1 1/2 sticks unsalted butter/room temperature

1/2 cup granulated sugar

1 egg

1/2 tablespoon salt

1/2 teaspoon baking powder

1/2 cup harina de maiz (dried corn flour)

20 dried corn husks, soaked in warm water for 30 min.

Soak corn husks in warm water for 30 minutes.

Cut corn off cobb…be sure to scrape cob to get all the yummy sweet corn milk

Puree corn until it reaches a coarse consistency

Cream butter and sugar

Add salt and baking powder

Add egg and mix

Add harina de maiz and mix

Add pureed corn

Mix together until soft dough forms

Put spoon full on corn husk

Fold similar to burrito and secure

Prepare steamer

Place corn husk packets in steamer

Stem for 1 hour.  Check water level periodically and replace as needed.

With tongs take out corn husk packets and place on wire wrack to cool for 30 minutes

After 30 minutes tamales should be ready to unwrap

Unwrap and enjoy!

This dish tasted so much like corn pudding!  So sweet and moist.  Delicious!

Had some leftover dough and decided to put into mini muffin pan and bake at 350 degrees.  The outcome was quite delicious!  Also it was not as tedious as wrapping in corn husks!

These little nuggets were scrumptious and disappeared quickly!

Any suggestions for next weeks mystery dish?

If so please leave suggestions in the comments area!  Thank you so much!!