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Ingredients
- 10 x Ears of corn
- 2 Tbsp. Unsalted butter
- 1/2 tsp Salt
- 1/2 tsp Grnd white pepper
- 1 pch Sugar if necessary
- 1/2 c. Heavy cream
- 1/2 tsp Baking pwdr
- 1/2 c. Hominy grits
- 1 x recipe Salsa Fresca see * Note Lowfat sour cream for serving
Directions
- Remove corn husks by trimming off both ends of the cobs, trying to keep husks whole. Place the large husks in a pot of warm water and set aside to soak. By running a sharp knife down the center of each row of corn kernels and scraping the cob with the dull side of the knife, remove the kernels from the cob.
- In a large skillet, placed over medium heat, heat butter. Add in the corn and its juices, along with the salt, pepper, sugar (if the corn isn't sweet) and cream. Let the mix simmer till it thickens, about 5 to 8 min. Set aside to cold. Stir in baking pwdr and grits and reserve in the refrigerator.
- On a paper towel drain the corn husks. Make ties for the tamales by cutting a few of the husks into strips. To stuff the tamales, overlap 2 or possibly 3 husks and spread about 3 Tbsp. of corn filling down the center. Fold over the sides and then the ends to enclose the filling. Tie with a corn husk string. Repeat with the remaining filling and additional corn husks.
- In a steamer or possibly a pot fitted with a rack, make a bed for the tamales with the remaining corn husks. Add in the tamales to the steamer and let rest 10 min. Serve warm with the Salsa Fresca and lowfat sour cream.
- NOTES : Joe's note: I think this recipe should have been named Green Corn Tamales.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 493g | |
| Calories 953 | |
| Calories from Fat 439 | 46% |
| Total Fat 50.1g | 63% |
| Saturated Fat 29.19g | 117% |
| Trans Fat 0.0g | |
| Cholesterol 143mg | 48% |
| Sodium 1868mg | 78% |
| Potassium 1048mg | 30% |
| Total Carbs 123.62g | 33% |
| Dietary Fiber 12.6g | 42% |
| Sugars 12.31g | 8% |
| Protein 18.33g | 29% |
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