I made sweet corn tamales (recipe tweaked but passed down from friends) with black beans and mango, corn and avocado salsa. I mix up the toppings, sometimes I just put avocado and cilantro, try different salsas, whatever you please. Tamales:
Roast three cans of white corn(or yellow, your preference), about 4 1/2 cups, in a 400 degree oven for 15-20 minutes until lightly browned. Meanwhile boil a big pot of water and once it's boiling turn it off and throw in about 30 dry corn husks, cover and leave to soak.
Mix dry ingredients: heaping 2 cups of masa, 2 teaspoons baking powder, and 1 teaspoon salt.
Simmer all but one cup of the corn in 1 1/2 cups milk (I use 1% milk, it's up to you) for about 10 minutes and let cool a bit.
Whip 1 cup + 1 (or 2) tablespoons butter in a large bowl.
Throw the corn and milk into the blender and pulse to combine. Stir in the one cup of corn you reserved (you can blend it all but I like getting whole corn kernels in my tamales).
Alternate stirring in the dry mix and the milk blend into the whipped butter.
Take your tamale husks out of the water and shake them dry. You need to tear a couple of husks into long strings to use as ties. Put about 3 tablespoons of the masa mix into the center of a flat corn husk; wrap the bottom up, then the left side and then the right and tie the top with a string of husk. Place each finished tamale in a steamer. Once done put it on the stove and cook for 35-45 minutes.
I made sweet corn tamales (recipe tweaked but passed down from friends) with black beans and mango, corn and avocado salsa. I mix up the toppings, sometimes I just put avocado and cilantro, try different salsas, whatever you please. Tamales:
