Ciao! Aug/Sept 2016 Digital Issue | Page 27

ciao! cooks

Tamales de Elote
This fluffy, steamed corn cake is
a common breakfast dish in South
and Central America.

INGREDIENTS

10 large ears fresh white corn
4 sticks salted butter, melted
1 1/2 Tbsp salt
1 1/4 cups of granulated white
sugar
2 1/2 cups cornmeal
corn husks, washed (enough for
40-50 large leaves)
aluminum foil

METHOD

1. With knife, cut kernels off cobs
and place in blender. Purée until
smooth and place in a bowl.
3. Add melted butter, salt, sugar
and cornmeal flour and mix
thoroughly.
4. Place 3 spoonfuls of batter on
the largest part of a husk. Tightly
fold sides and top of husk around
batter. Layer another husk until
covered entirely.
5. Wrap tamale with aluminum foil
and place in steamer.
6. Cook over medium heat for 40
min to 1 hour. Husks will yellow
and tamales will increase in size
when cooked.
7. Let tamales cool until hardened
slightly.
Yield 10-12 servings

ciao! / aug/sep / two thousand sixteen

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