Serves 6
8 ears sweet corn, kernels removed and cobbs reserved
2-1/4 cups Masa Harina
1 tablespoon minced jalapeno chili, or to taste
1 teaspoon baking powder
1/4 teaspoon ground black pepper
2 teaspoons kosher salt
1 tablespoon minced fresh basil leaves
1 tablespoon minced fresh mint leaves
1 tablespoon roasted garlic, mashed
1/2 cup soft unsalted butter
1/3 cup canola oil
1/2 cup chicken stock
12 large dry corn husks
Sweet Corn Cream (recipe follows)
Garnish: mint sprigs.
Set 1/2 cup of corn kernels aside and puree remaining in a blender (you should have about 1 cup of puree). Combine the masa, chili, baking powder, pepper, salt, basil, mint and roasted garlic in a bowl. With a mixer, beat the butter and oil using the paddle until light and fluffy, about 4 minutes. Add the masa mixture and beat to combine. Beat in the chicken stock and corn puree. Add the corn kernels. Mix about 2 minutes until the mixture makes a slapping sound. Chill covered for 1/2 hour to allow the masa to absorb the liquids. The dough should be soft but not sticky.
Soak the corn husks in warm water 30 minutes to soften. Remove husks from the water and pat dry. Spread a 4 inch square of masa on each husk, leaving a 1/2 inch border. Fold both sides of the husk together until they overlap and gently roll them to completely enclose. Lightly flatten the bottom of the husk and fold the end up about 1 inch. Steam the tamales for 1 hour, folded side down.
Serve the tamales unwrapped spooning the sauce over. Garnish with mint sprigs.
Sweet Corn Cream
1/4 cup minced shallots
2 teaspoons chopped garlic
3 Corn cobs from above chopped in 2 inch pieces
1 teaspoon chopped serrano chili
2 tablespoons olive oil
1 cup dry white wine
3 cups chicken or vegetable stock
1 cup heavy cream
2 tablespoons cold butter, chopped into bits
1/4 cup each diced red and yellow bell peppers, blanched
1 tablespoon minced cilantro
Salt, pepper, drops of lime juice
Saute shallots, garlic, corn cobs and chiles in olive oil until shallots are soft but not brown. Add the wine and stock and reduce over high heat by half. Simmer until reduced by half. Add the cream and continue to reduce to a light sauce consistency. Strain, pressing down on solids. Whisk in butter, blanched peppers and cilantro and adjust seasoning with salt, pepper and drops of lime juice to taste.
John Ash © 1993
Rev. 8/01