Sweet Corn Tamales con Queso

I haven't made tamales in a couple of years.  Picked up a small bag of masa harina at the 99¢ store, just enough for one or two batches.

I also had a can of cream-style corn, and wondered how to make that part of the tamales.  Turns out, this variation is considered a dessert tamale in parts of Mexico, even though it often contains cheese and is served with a tomato sauce.

The downside of incorporating a can of something into a recipe is that you're stuck with that yield.  Most of my tamale recipes make a dozen and a half.  That's four servings plus a freezer baggie for snacks the next week.  This one was slightly larger, about 2 dozen, and the tamales aren't full-sized because they're designed as desserts.

About the dessert thing, I used half as much sugar as every recipe I looked at and they were still plenty sweet.  Without the cheese, it would have been too much sweetness.  No wonder they usually have tomato sauce or salsa on the side.

Despite not having made tamales in a while, these went very fast.  The masa was mixed and tamales were in the basket in about half an hour.  I also didn't bother to tie them because there was less filling.  Just folded and stuck in the basket.  You still have to steam them for an hour, but this could be a project on Cookie Baking Day.  If kids have enough patience to decorate cookies, they can make these.

24-30 corn husks
1/2 C unsalted butter (1 stick)
1/2 C sugar
*1 14.5 oz can cream-style corn
2-1/2 C masa harina (corn flour)
10 oz queso fresco (or mozarella)
1/2 C hot water, plus more for husks

1.  Place husks in a roasting dish and pour a lot of hot water over them.  They're going to sit there and soften for about 15 minutes before trying to use.  You need more than you expect to yield, because some are bound to be too thin or tear, and you don't want to wait another 15 minutes while more soften.  Also, make sure your dish doesn't have a hole in the bottom.  My disposable foil roasting pan had been used one too many times.  Ended up putting the pan in the sink rather than get out another.

2.  Set up your steamer.  Mine is a stock pot and my largest fine-mesh strainer.  Add enough water to the bottom that it won't boil dry, but does not touch the bottom of the basket.  Cover and bring to a simmer while you fold the tamales.  I waited until they were half made.

3.  In a mixer, beat together butter and sugar until uniform.  You don't want chunks of butter in your batter.  Add creamed corn and beat smooth.  Beat in masa flour.  Add hot water until you get a batter that's easy to shape.  You might not need all of the 1/2 C, depending on the brand of cream corn.

4.  On a work surface, open the package of cheese and cut the wheel into 20-24 slices.  Shake the water off a corn husk and place on the surface.  Spread about 3-4 Tb (1/4 C) of masa batter onto top center of the corn husk, then place a slice of cheese in the middle.  Fold in the sides to enclose the batter, then fold up the bottom pointy end to cover it.  Place in a large steamer basket and move on to the next.

5.  Once all the batter has been used, arrange the tamales in the basket so they are not squished.  Place basket in the steamer pot.  Cover with a dish towel and the lid and steam at a simmer for 1 hour, or until batter firms.  Allow to cool 10 minutes before serving.

Makes 20-24

Difficulty rating  :)