- Serves: Makes 10 to 12 tamales, or 6 servings
- Cook Time: 1 hour 15 minutes
- Prep Time: 30 minutes plus soaking and chilling
- Effort: medium
- 10 corn on the cobs
- 2 tbsp unsalted butter
- 0.5 tsp salt
- 0.25 tsp ground white pepper
- 1 pinches sugar, if necessary
- 100 ml double cream
- 0.5 tsp baking powder
- 100 g hominy grits
- 100 ml soured cream
1. Remove the outer leaves from the corn by trimming off both ends from the cob and reserve. Place in a pot of hot water, and set aside to soak for two hours. Working over a bowl, run the point of a sharp knife down the centre of each row of kernels and scrape the kernels away from the cob.
2. Melt the butter in a large frying pan, over moderate heat. Add the corn and its juices, salt, pepper, sugar to taste and the cream. Simmer until the mixture thickens - this should take around 5-8 minutes. Set aside to cool before stirring in the baking powder and grits. Chill in the refrigerator for an hour or two.
3. Arrange some of the corn leaves on paper towels, overlapping 2 or 3 of the leaves. Spread about 3 tablespoons of corn filling down the centre of each 'package'. Fold the sides over the filling and then the ends to enclose the tamales. Secure with string or a strip of shredded corn leaves.
4. In a steamer, make a bed for the tamales with the remaining corn leaves. Place over the tamales and steam over low heat for 1 hour. Remove from the steamer and leave the tamales to rest for 10 minutes. Serve hot, with salsa fresca and sour cream.
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