Tamales de Elote (Corn Tamales)

Instructions

1. Soak the corn husks in warm water for 30 minutes to make them pliable. Dry them with a clean kitchen towel before using.
2. In a food processor, combine the corn kernels and process until smooth. You may need to do this in batches. If you don’t have a processor, you can use a blender.
3. In a large mixing bowl, beat the butter and sugar until light and fluffy. This can take about 5 minutes with an electric mixer. Beat in the processed corn.
4. Add the baking powder and salt to the mixture. Gradually mix in the masa harina and milk, alternating between them. Stir until you have a smooth batter.
5. To assemble the tamales, take a soaked corn husk and lay it flat. Spread about 1/4 cup of the corn mixture onto the center, leaving space at the top and bottom.
6. Fold the sides of the husk in towards the center, then fold up the bottom of the husk. Tie the top with a strip of husk or kitchen string to secure.
7. Set up a steamer and fill with water just below the steamer basket. Bring to a simmer. Place the tamales upright in the steamer with the open end facing upwards.
8. Cover the tamales with a damp cloth to keep them moist while cooking. Steam for about 1.5 hours. Check the water level occasionally, adding more if needed to keep steam consistent.
9. To check for doneness, unroll one tamale. It should come away from the husk easily and hold together. If not, re-wrap and continue cooking.
10. Let the tamales cool slightly before serving. Enjoy your freshly made Tamales de Elote as they are or with a dollop of crema and salsa if desired.