Ease of preparation rating: Medium
Yield: 4 servings
Ingredients
½ cup (120ml) butter
1 white onion, finely chopped
2 cloves garlic, finely chopped
3 cups (720ml) fresh corn kernels, grated off the cob
2/3 cup (160ml) fine corn meal
2 tablespoons (30ml) basil
12 large corn leaves
1 cup (240ml) mozzarella, cut into small cubes
Salt and pepper, to taste
Method
Melt butter in a medium size pot over medium-high heat.
Add onions and garlic, and cook for 2-3 minutes.
Add corn and its liquid to the pot, and bring to a boil.
Cook for 7-8 minutes, or until liquid has started to reduce.
Add corn meal and stir constantly for 4-5 minutes.
Season with salt and pepper.
Keep cooking and stirring until corn mixture resembles the texture of a mashed potato.
Once the mixture is ready, remove from heat and stir in the basil. Reserve.
Meanwhile, in a separate pot, bring water a boil.
Blanch corn leaves for 1 minute to soften.
Remove from water and place on a baking tray to cool. Set aside.
Place ¼ cup (60ml) of corn mixture over the center of each corn leaf.
Press 3-4 cubes of mozzarella into the filling.
Fold the corn leaf over the top to seal in the corn, and tie with butcher twine to hold shut.
Repeat this step until all the leaves are stuffed and wrapped.
Bring more water to a boil in a large pot, and place bamboo steamer over the pot.
Once steaming, place corn parcels in the steamer and cook for 8-10 minutes.
Remove tamales from the steamer and let cool for 1-2 minutes.
Serve hot, and allow your guests to open up their own tamales and scoop out the filling.
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