Sweet Corn Tamale
20 ears of fresh corn
100 green corn husks
200 g of sugar (a little less than one cup)
500 g butter (about 4 sticks)
2 tablespoons yeast
1 tablespoon salt
- Cut the corn off the cob, blend the grains, and set aside.
- In a separate bowl, mix the sugar, butter, yeast, and salt. Combine the two mixtures to form a smooth paste.
- Add two tablespoons of the paste to the corn husk and cover with another husk, folding the edges in to form the tamales.
- Place in a steamer and cook for 75 minutes over medium heat.