Sweet Corn Tamale Recipe
Hi there, just surfed in - I am looking for a recipe for Sweet Corn Tamales. I had one at a restaurant, my companions said they had seen recipes but I can't find one. The tamale was not stuffed, rather it had sweet fresh corn mixed in the dough, it was very moist and just sweet enough. It may have had butter and honey??? I guess I could play around at making these but, if anyone out there has a recipe I sure would appreciate it, thanks.
What you had was the Arizona delicacy, a Green Corn Tamal. Green corn refers to the fact that the corn is fresh, not roasted or dried. The dough is made with fresh corn and it cannot be made with the "super sweet" varieties of corn. The super sweet varieties do not have the starch that is needed to make this. Post on the southwest board for a recipe.
I beg to differ from the "green corn" poster.
What you had was a Tamal de Elote, and if you do not care to do the whole corn-husk-wrap thing, you can make a pan of it.
However, I lost my recipe and would give much to replace it - all I can find on the web right now involves meat, but the one I believe we are looking for is more like a sweet steamed masa cake with kernels of corn included, usually served topped with sour cream.
re: Wayne Keyser
It may not comne from a "gourmet" source, but I found it be Googling "sweet corn cake"
Chi Chi's Sweet Corn Cake
1/2 cup softened butter
1/3 cup masa harina
1/4 cup water
1 10 oz pkg frozen corn
1/3 cup sugar
3 Tbsp yellow corn meal
2 Tbsp whipping cream
1/4 tsp baking powder
1/4 tsp salt
sliced peppers (your choice)
Beat butter until fluffy.
Slowly add in masa harina.
On low speed, add water.
Coarsly chop corn and add to masa mixture.
Combine all remaining ingredients together
Stir both mixtures together and pour into greased casserole pan.
Cover with foil.
Place baking pan into larger pan filled with 1 inch of water.
Bake at 350 degree for 50 minites.
Remove from ober, uncover and cool at least 15 minutes.
Garnish if desired.
Of course, you could shape and wrap in corn shuck like a regular tamale and steam it, but I don't.
I have made it numerous times and people love it!
What you ate was an *uchepo*. This special fresh corn tamal comes from the Lake Pátzcuaro region of Michoacán.
If you google *uchepo recipe*, you'll find what you're looking for. Otherwise, there is a recipe in Diana Kennedy's cookbook The Cuisines of Mexico, pp 96-98.