Chef/Owner Jesse Lemus
This fluffy, steamed corn cake is a common breakfast dish in South and Central America.
10 large ears fresh white corn
4 sticks salted butter, melted
1 1/2 Tbsp salt
1 1/4 cups of granulated white sugar
2 1/2 cups cornmeal
corn husks, washed (enough for 40-50 large leaves)
1. With knife, cut kernels off cobs and place in blender. Purée until smooth and place in a bowl.
3. Add melted butter, salt, sugar and cornmeal flour and mix thoroughly.
4. Place 3 spoonfuls of batter on the largest part of a husk. Tightly fold sides and top of husk around batter. Layer another husk until covered entirely.
5. Wrap tamale with aluminum foil and place in steamer.
6. Cook over medium heat for 40 min to 1 hour. Husks will yellow and tamales will increase in size when cooked.
7. Let tamales cool until hardened slightly.
Yield 10-12 servings