Corn Tamales - Rick Bayless - Great Chefs

Cut the base of the corn cob and peel off the outer husks to use for wrapping the tamales.

Remove as much corn silk as possible from the husks.

Stand the corn cob upright and cut the kernels off the cob to gather the fresh corn for the mixture.

In a food processor, blend half of the kernels into a coarse puree.

Combine the corn puree with 1 cup of masa for tamales, 1/4 cup of butter, and 1/4 cup of pork lard.

Add a mixture of 1 teaspoon baking powder, 1 teaspoon salt, and 1 teaspoon sugar to the corn mixture.

Pulse the mixture in the food processor for about a minute until well combined.

Prepare banana leaves by warming them over an open flame until pliable, or steam them for about 20 minutes if preferred.

Place a small amount of the tamale mixture in the center of a banana leaf, fold the sides over, and then fold the top and bottom to create a package.

Optionally, tie the tamale package with string to secure it.

Steam the tamales in a single layer for about an hour until they come away from the leaf easily, indicating they are done.

Serve the tamales in their banana leaf wrappers with toppings like salsa, sour cream, cilantro, and chopped white onion.

Equipment Needed

Spice Level:

Dietary