How to Make Fresh Corn Tamales

The fresh, sweet, corn taste of these tamales is tantalizing. Serves 6 people.

Things You'll Need

• 1/2 tsp. salt
• 1 1/2 tbsp. sugars
• 1/4 cup butter - slightly softened
• 1/4 lb. lard
• 1 1/2 tsp. baking powder
• 3/4 cup vegetable broths (if using masa harina)
• 2 lg. ears sweet corn
• 1 lb. Monterey Jack cheese - cut into 2-inch by 1/4-inch strips
• 2 lg. poblano chiles - roasted, stemmed, seeded, peeled and cut into thin strips
• 1 lb. fresh corn masa or 1 1/2 cups masa harina de maiz

Instructions

Assemble the Tamales

1. Pick 12 of the nicest, largest husks you reserved. Spread a husk on a cutting board or large plate with the large end facing the top of the board or plate.

2. Place a heaping spoonful of masa in the center. Using your fingers or the back of a spoon, spread the masa almost all the way to the sides of the husk and to near the top. Leave most of the lower half of the husk uncovered.

3. Add a sprinkle of cheese and chiles in a line over the middle of the masa.

4. Fold the sides of the husk toward each other and overlap them. Fold the empty bottom half of the husk up against the rest of the filled roll.

5. Pinch the open top of the husk closed and lay the tamale, flap side down, in a steamer basket. Repeat with the remaining ingredients and make sure the tops of the tamales point upward in the basket, if possible.

6. Steam the tamales for 20 to 30 minutes or until the masa seems fairly firm inside the husk.

Prepare the Husks and Masa

1. Cut through the ears of corn right above where the cob connects to the stalk. The husks should easily come loose from the cob.

2. Remove the husks carefully without tearing them and wrap loosely with plastic wrap to keep them moist. Cut the corn kernels from the cobs and place them in a food processor.

3. Use a spoon to scrape any remaining kernels from the cobs and add the extra to the processor. Discard the cobs.

4. Pulse the processor to roughly chop the corn.

5. If using fresh, store-bought masa, cream the lard, butter, sugar and 1/2 tsp. salt in an electric mixer until light and fluffy. Add the chopped corn, baking powder, and masa gradually to the mixer until all the masa is used.

6. Whip the masa until fairly light and fluffy. Test the masa by taking a small ball of it and placing it in a glass of water. If the masa floats, it is ready. If it sinks, whip in more water. (Add more water in very small increments.)

7. If using dried masa harina de maiz, cream the lard, butter, sugar and 1/2 teaspoon of the salt and slowly add the masa harina and broth. Add the chopped corn and baking powder and whip until the masa is light and fluffy. Test as in step 6.

Tips & Warnings

• A bamboo Chinese steamer basket works well for steaming the tamales. Place a ball of tinfoil in the center of the basket and lean the tamales against the foil, top side up and the flap side down.