Baked Sweet Corn Tamal

Preparation

1. Step 1

   Heat the oven to 350 degrees.

2. Step 2

   With a sharp knife, score a line around the corn husks at the widest part of the ear near the base, about ½ inch above where the kernels begin, and, peeling downward, remove and discard the bottom portion of the husk that attaches to the stalk. Trim and discard any straggly tops or silks, if needed. Carefully remove the remaining husk leaves by finding their edges and gently pulling them away from the ear, making sure to keep them intact. Set these and the silks aside.

3. Step 3

   Lay one cob flat on a cutting surface and cut the kernels from the cob, turning it as you go. Discard the cob (or save for corn stock) and repeat with the remaining cobs. Transfer 5 cups of kernels to a blender; reserve up to 1 cup of kernels and store any remaining kernels for another use.

4. Step 4

   To the blender with the corn kernels, add the masa harina, baking powder, salt and melted butter. Blend on medium speed, turning off the blender and mixing with a wooden spoon or spatula as necessary, until an almost smooth batter forms, like a thick hummus, about 1 minute. Check for seasoning, adding more salt to taste.

5. Step 5

   Line an 8-by-4-by-2½-inch loaf pan with parchment paper so it hangs over the two long sides. Layer 10 to 12 reserved husks to create a layer to cover the inside of the entire loaf pan, allowing the narrower ends of the husks to hang over the edge of the pan.

6. Step 6

   Pour the batter into the pan and smooth the top. Sprinkle the reserved kernels on top and fold over the husk leaves to cover the top of the tamal. Layer corn silks on top and cover tightly with aluminum foil.

7. Step 7

   Bake for 1 hour. Remove and let cool (still covered) for 10 minutes. The center may be slightly soft but will firm up as the loaf sits at room temperature. Use the overhanging parchment paper to remove the tamal from the pan and transfer to a cutting board.

8. Step 8

   Serve slices on top of the husks that lined the pan and top with salsa macha, Mexican crema, roasted peppers and/or a pinch of crunchy salt, or with Greek yogurt, fresh berries and a drizzle of honey, and serve warm or at room temperature.

9. Step 9

   Allow tamal to cool completely before storing in a sealed container in the refrigerator or freezer. This tamal will keep for up to a week in the refrigerator, or up to 6 months in the freezer.