Creamed Corn Tamales

1. 1

   Meanwhile, make the dough: Combine the masa harina and sugar in a large bowl.

2. 2

   Stir in the corn and 1/2 cup hot water until combined.

3. 3

   Add the butter and mix with your hands until evenly distributed.

4. 4

   Remove the corn husks from the water and shake dry.

5. 5

   Unfold the husks on a clean surface (discard any small husks or husks with holes).

6. 6

   Put about 1/4 cup dough down the center of a husk; fold in the long sides to enclose the filling, then fold in the top and bottom to make a packet.

7. 7

   Secure with kitchen twine.

8. 8

   Repeat with the remaining dough and husks.

9. 9

   Set up a steamer basket in a large pot filled with 2 inches of water.

10. 10

    Arrange the tamales standing up in the steamer and bring the water to a boil over high heat.

11. 11

    Reduce the heat to medium, cover and cook until the tamales are firm, about 1 hour.

12. 12

    Remove from the steamer and let rest 10 minutes before unwrapping.

13. 13

    Photograph by Kang Kim

* Per serving · 4 servings · Values may vary.

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