Sweet Corn Tamales
Tamales are essential during the holidays. I added my jalapeño cranberry sauce to make them extra special this season!
Ingredients
Sweet Corn Tamales
- 15 corn husks
- 3 ¾ cup of sweet corn, cut from the cob or frozen if not in season
- ½ cup of sugar
- ¼ cup of flour
- 4 teaspoons of corn meal
- ¾ cup butter
- 1 tsp baking powder
- 10 strips of cheddar cheese
- 10 small strips of freshly cooked, skinned and seeded Anaheim chilies (canned will work too-Ortega)
Jalapeño Cranberry Sauce
- 2 jalapeño peppers, stemmed, seeded and minced
- 1 cup water
- 1 1/4 cup sugar
- 12 ounce fresh or frozen cranberries
- 6 ounce fresh or frozen raspberries
- 1/2 lime juiced (optional)
Instructions
Sweet Corn Tamales
- In a large container, place the corn husks deep in hot water and cover for a couple hours until they are soft and pliable. Tip* you may need to weigh them down with an inverted plate and a heavy can to keep them submerged.
- In a food processor, grind the corn and then add the sugar, flour, corn meal, butter and baking powder. Grind together very well making a Massa.
- Drain water from husks. One at a time, flatten out the husks with the narrow end towards you and place 3 oz of Massa spread in the middle of the husk.
- Add the strip of cheese and small strip of chili in the middle of the Massa.
- Take the left side of the husk and fold it directly over the right side. Fold the narrow bottom end of the husk onto the folded tamale. ** For parties and presentation you can tie with strip of corn husk when serving dry tamales.
- As you are making the tamales, stand them up on their rolled ends in a prepared steamer basket. Steam over boiling water for approximately 30-40 minutes, until Massa is firm and holds its shape. *Tip: Cover the tamales in the steamer with a layer of the left-over corn husks. You can also fill empty spaces with gently wadded aluminum foil to prevent them from falling over.
- Serve dry with Tapatio and Mexican crema. For a Crema Recipe click here.
Jalapeño Cranberry Sauce
- In a medium saucepan combine minced jalapeños, water, sugar, and cranberries.
- Bring the mixture to a boil over medium high heat and reduce to a simmer. Simmer for 10 minutes. Using a wooden spoon, mash the cranberries to preferred consistency.
- Stir in the raspberries and lime juice.
- Remove from heat and chill before serving.
