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Creamy Corn Tamales

Source: Mary Sue Milliken and Susan Feniger
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Active Time:  25 Minutes
Total Time:  3 Hours 35 Minutes
  Makes about 10 tamales
The corn harvest is celebrated all over Latin America with different versions of these sweet corn packets wrapped in corn husks. They're a good choice for the beginning tamale maker because they don’t contain masa.
One 8-ounce package dried corn husks
3 tablespoons butter
1/2 cup hominy grits
3 cups canned corn, undrained (two 12-ounce cans)
1/2 cup whole milk
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
Pinch of sugar
1 teaspoon baking powder
Salsa Fresca and sour cream
Creamy Corn Tamales Recipe at
Soak dried corn husks in hot water 2 hours or overnight. Drain husks on paper towels. Cut a few moistened husks into 6x1/4-inch strips.

Melt butter in heavy large skillet over medium heat. Add grits and cook until golden, about 4 minutes. Add corn and its juices, milk, salt, pepper and sugar. Simmer until mixture is thick as oatmeal, about 7 minutes. Set aside to cool slightly. Stir in baking powder. Cover and refrigerate.

Spread 1 or 2 whole husks lengthwise on counter with narrow end pointing away from you. Spread about 2 1/2 tablespoons filling down center, leaving about 2 inches bare at top of husk. Fold sides over, then ends to enclose filling. Tie tamale closed using 6-inch husk strips. Repeat with remaining husks, filling and strips.

Add enough water to large pot to come 1 inch up sides. Cover bottom of steamer basket with remaining corn husks. Arrange tamales upright and in layers in steamer basket. Cover pot and bring water to boil. When water begins to boil, place steamer basket with tamales into pot. Reduce heat to low. Cover and steam tamales, checking water level occasionally, about 1 hour. Remove basket from pot and let rest 10 minutes.

Transfer tamales to platter and serve hot with salsa and sour cream.

Copyright 2000, Susan Feniger and Mary Sue Milliken, all rights reserved.

Recipe reprinted by permission of . All rights reserved.
Date Added: 01/01/2008
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Nutrition Facts per Serving
Yield:   Makes about 10 tamales
Calories: 175
Fat. Total: 7g
Fiber: 2g
Carbohydrates, Total: 27g
Sodium: 419mg
% Cal. from Fat: 36%
Cholesterol: 17mg
Protein: 4g
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