Tamales de Elote (Sweet Corn Tamales) with Butternut Squash

INGREDIENTS

24 corn husks

6 cups sweet corn (about 4 cans, or use frozen)

1 cup butternut squash (shreaded on cone 1)

2 cups masa harina

3/4 cup sugar (I use coconut sugar)

1 teaspoon baking powder

1/4 teaspoon ground cinnamon

1 pinch salt

2/3 cup avocado oil

1 teaspoon vanilla extract

 

INSTRUCTIONS

Soak corn husks in hot water for 1 hour to soften.

Blend the corn in food processor (medium to fine).

In a large bowl, mix the masa harina, sugar, baking powder, ground cinnamon, and salt.

Add the oil and mix together with your hands, until well incorporated. (Dough should feel crumbly, like wet sand, and should lightly hold its shape when pressed together.)

Add the blended corn, butternut squash, and vanilla. Mix together with a fork until fully combined.

Dry corn husks and lay the husks flat, smooth side up.

Scoop a heaping 1/4 cup of the tamale dough into the middle of the softened corn husk.

Fold together the long edges of the corn husk like a book, and then fold it once more. Fold the pointy edge over so that only one side of the corn husk is open and exposed. Place in a bowl with the open end facing up, making sure to lean them against the side so it doesn’t fall down. Repeat until all the tamales have been filled and assembled.

With water in bottom of 3 qt saucepan, place the sweet tamales in the culinary basket.

ZSet temperature to medium. When the lid starts to click, turn it to low and continue cooking for 30 minutes.

Transfer the tamales to a baking sheet or serving platter and let them sit and cool slightly for 10 minutes. They may be a little squishy when you first take them out of the steamer, but will quickly firm up once they have time to cool. Serve and enjoy!