Sweet Corn Tamale

1. 1

   In a shallow baking dish, soak corn husks in warm water for 1 hour.

2. 2

   In a food processor, puree corn. Combine puree with remaining ingredients in a large bowl. Mix thoroughly.

3. 3

   Remove husks from water and fill each husk with 2 tablespoons corn mixture. Fold over one edge and roll. Repeat with remaining mixture. Place tamales in a steamer and cook at medium-low heat for 45 minutes.

4. 4

   Allow to cool slightly before handling. Ladle Meyer Lemon Buerre Blanc over tamales on a platter. Top each tamale with one tablespoon of lump crab meat and garnish with American paddlefish caviar. Serve with Meyer Lemon Beurre Blanc.

No additional tips available.