Tamale de elote

Yield: 4 Servings

Measure Ingredient
½ cup Milk
1⅓ cup Roasted fresh corn kernels
1 cup Masa harina
14 tablespoons Butter; softened
1 teaspoon Baking powder
½ teaspoon Salt
½ cup Chiles poblanos; finely diced
½ cup Jack cheese
8 \N Dried corn husks

Soak husks in hot water until pliable. In a saute pan simmer the milk and corn together over medium heat until the corn becomes soft (about 10 minutes. Strain the corn, reserve 1 cup, and puree the remainder with the milk. Add the puree to the masa harina, and mix with a spoon or whisk. In a large bowl, whip the butter, baking powder, and salt together until light and fluffy. Incorporate the masa in 2 oz increments, whisking until light and fluffy (about 10 to 15 minutes total). Fold in the green chile, remaining corn and cheese.

Divide masa evenly between the corn husks, roll and tie tamales and steam for 30 minutes. Let cool slightly and serve.

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