Uchepos- Sweet Corn Tamales
Janin (MamiJ) Sayun
☆☆☆☆☆ 0 votes0
120 gbutter, room temperature
6 largecorn, fresh with husks removed, reserve husks
6 Tbspsour cream, to serve
How to Make Uchepos- Sweet Corn Tamales
- Remove corn kernels from cob. In a food processor grind kernels until they form an uniform paste. Set aside.
- Place butter and sugar in a large bowl. Beat with a wooden spoon or electric mixer until well blended. Add the salt and blend, then add the processed corn and blend everything well.
- Meanwhile, add tap water to the bottom of a large steamer pot or double boiler, and place the basket on top. Set to boil over low heat. As the water comes to a boil, wrap tamales.
- Take one of the reserved corn husks and check that it isn't ripped or broken. Place a tablespoon of the corn masa in the middle of the husk, and wrap the sides around the masa; then fold the bottom to create a nice packet. Arrange tamales, with the open side facing up, inside the steamer basket. Cover pot tightly and cook tamales over low heat, for approximately 50 minutes. Check for doneness and if tamales are still look raw, cook for another 10 minutes. Let tamales rest covered for 20 minutes after they are done, then serve warm with sour cream.