Cornhusk Wrapped Chiles Stuffed With Fresh Corn (Chiltamales)

1. 1

   Liquefy the corn with the milk in a blender or food processor until a fine puree is obtained.

2. 2

   Scrape the puree into a mixing bowl and add the cornstarch, butter, sugar and salt, beating well after each addition.

3. 3

   Divide the mixture evenly among the chiles, filling them loosely to allow for expansion as the batter steams.

4. 4

   Wrap each chile in 2 cornhusks, and then in aluminum foil.

5. 5

   Place them on a rack in a stockpot or steamer with water in the bottom.

6. 6

   Cover and steam for 1 hour.

7. 7

   Remove the foil and husks and serve the chiltamales hot, with a dusting of crumbled hard cheese if desired, and salsa and Mexican crema on the side.

* Per serving · 4 servings · Values may vary.

No additional tips available.