Baked Sweet Corn Tamal
This baked tamal uses the husks, silks and kernels from fresh corn to infuse maximum corn flavor into a golden, butter-rich loaf. Out of the oven, the inside of this tamal is custardy soft, gradually firming up into a delicious, sliceable delicacy as it sits. Inspired by Michoacan's uchepo, which can have as few as two ingredients, not including salt (sweet corn and baking powder), this recipe celebrates the pure, unadulterated taste of farm-fresh corn that can be served with either sweet or savory toppings. Prepare a spread with Mexican crema, crunchy salt, salsa macha and/or roasted poblano chiles. Or for a sweeter option, top with Greek yogurt, fresh berries and a drizzle of honey. Leftovers can be cubed and fried in butter or olive oil for croutons, or used as a base for a sundae topped with vanilla ice cream and crunchy sea salt. If you want to try your hand at wrapping tamales, try Sweet Corn Tamales which use the same masa and fresh corn husks. These are steamed instead of baked, employing a cooking method that has stood the test of time across cultures and continents.
- Preparation:
- Cooking:
- Total:
- Serves: 6 persons
Ingredients
- 6ears corn (preferably farm fresh, see Tip), husk and silks intact
- 1cup masa harina
- 2teaspoons baking powder
- 1teaspoon kosher salt (such as Diamond Crystal) or 1/2 teaspoon fine salt
- 8tablespoons unsalted butter, melted
- Toppings, savory (such as salsa macha, roasted peppers and Mexican crema or sour cream) or sweet (Greek yogurt, fresh berries and honey), for serving
Instructions
Step 1
Heat the oven to 350 degrees.Step 2
With a sharp knife, score a line around the corn husks at the widest part of the ear near the base, about 1/2 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.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.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.Step 5
Line an 8-by-4-by-2 1/2-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.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.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.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.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.