👨‍🍳 Instruktioner

1. 1

   Prepare the corn husks: Soak the corn husks in warm water for at least 30 minutes until pliable. Drain and pat dry.

   ⏱️ 30 minutes
2. 2

   In a large bowl, combine the fresh corn kernels, granulated sugar, cornstarch, evaporated milk, melted butter, vanilla extract, and salt. Mix well until all ingredients are thoroughly combined.

   💡 Proffstips: You can pulse some of the corn kernels in a food processor for a smoother texture if desired, but keep some whole for texture.
3. 3

   To assemble the tamales, lay a softened corn husk flat. Spoon about 1/3 cup of the corn mixture onto the wider end of the husk.

   💡 Proffstips: Don't overfill the husks.
4. 4

   Fold the sides of the corn husk over the filling, then fold the bottom up to create a sealed packet. Tie with a strip of corn husk if needed to secure.

   💡 Proffstips: Ensure the tamales are well-sealed to prevent the filling from leaking out during steaming.
5. 5

   Arrange the tamales upright in a large steamer pot, ensuring they are not packed too tightly. Add water to the pot, making sure it does not touch the tamales.

   💡 Proffstips: Use a steamer basket or rack to keep tamales elevated.
6. 6

   Cover the pot and steam the tamales over medium-high heat for 1 hour to 1 hour 30 minutes, or until the tamales are firm and cooked through. Check water level periodically and add more if needed.

   ⏱️ 90 minutes

   💡 Proffstips: A tamale is done when the husk pulls away easily from the filling.
7. 7

   Carefully remove the tamales from the steamer and let them rest for about 10 minutes before serving. Serve warm.

   ⏱️ 10 minutes