Salvadorian Fresh Corn cakes -Tamales de Elote

Ingredients:

Corn husks for wrapping 12-15 each

Lard 1/4 cup

Butter, softened 1/4 cup

Baking powder 2 teaspoons

Masa harina 2 cups

Warm water 1 cup

Salt 2 teaspoons

Corn on the cob 2-3 ears

Cooking Instructions:

Add the cornhusks to a large pot. Pour boiling water over them and let them soak for at least 30 minutes to make them pliable. Add the lard, butter and baking powder to a food processor or mixer and beat until until light and fluffy. Cut enough corn kernels off the cobs to make about 2 cups. Scrape the cobs with a knife to get all their milk. Add the corn kernels and their milk to the food processor and pulse until fairly smooth but still a little chunky. In a large bowl, mix together the masa harina, salt and warm water and knead to form a pliable mass. Pulse into the corn and large until smooth. Drain the cornhusks and wipe dry. Lay out a husk with the pointed end up and add about 1/4 cup dough to the center. Fold in each side to cover the dough. Then fold up the bottom of the husk. Finally fold down the pointed top and insert it into the bottom to make a package. Tie the tamal with string if needed. Repeat with the rest of the dough. Set up a steamer and steam the tamales for 30-45 minutes. Remove and serve hot with a little milk or cream poured over the top. Makes about 12 tamales.

#elsalvador #corn #tamale