Sweet Corn Tamales

Preparation

1. Step 1

   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 set aside 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 of corn, making sure to keep them intact. Set these and the silks aside too.

2. Step 2

   Lay each cob flat on a cutting surface and cut the kernels from the cob, turning it as you go. Reserve the cobs, transfer 5 cups of kernels to a blender, set aside up to 1 cup kernels, and store any remaining kernels for another use.

3. Step 3

   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. Transfer to a bowl and check for seasoning, adding more salt to taste. Mix in the reserved kernels.

4. Step 4

   Assemble the tamales: Choose 20 of the widest corn husks from the reserved husk pile and place one husk on the work surface, curved side up with the wider end nearest you. Place 2 tablespoons of prepared masa in the center of the widest part, leaving about an inch of space between the masa and the edge closest to you.

5. Step 5

   Wrap the tamale by folding one long side of the husk over the masa, then overlap it with the other long side. Next, fold the narrow top end down towards you, working with the husk's natural bend. Place the wrapped tamale on a sheet pan with the folded side down so it stays closed. Repeat this process with the remaining masa mixture and the widest of the reserved husks.

6. Step 6

   In a lidded stock pot tall enough to fit the tamales upright plus two inches (about 7 inches total), place as many of the reserved cobs (and husked bottom pieces) as will fit and cover with half the remaining husks to make a flat surface. Add enough water to the pot so that the cobs are almost immersed but the husks layered on top are dry. Place tamales upright in the pot, loading two at a time, folded sides facing each other so that the tamales do not open while steaming, and using the remaining reserved husks (and bottom husks) to prop up tamales.

7. Step 7

   If there are any remaining husks, layer them on top of the tamales along with the corn silks. This will help to seal in moisture and flavor steam as the tamales cook.

8. Step 8

   Bring the pot to a simmer over medium heat, cover tightly and cook tamales for 50 minutes. Check the water level periodically during cooking, adding more if needed to maintain steam. To test if tamales are done, remove one from the pot and let it cool for a minute. If the husk peels away easily from the masa, they're ready. They may still feel a bit soft at this stage but will firm up as they cool.

9. Step 9

   When cooked, remove the pot from heat, remove the lid and let the tamales cool for 10 minutes before serving.

10. Step 10

    Top with salsa macha, Mexican crema, roasted peppers and a pinch of crunchy salt, or Greek yogurt, fresh berries and a drizzle of honey, and serve warm or at room temperature. Allow tamales to cool completely before storing in a sealed container in the refrigerator or freezer. Tamales will keep for up to a week in the refrigerator, or up to 6 months in the freezer.