Sweet Corn Tamale

• 2 cups yellow corn, frozen
• 1 cup cornstarch
• 1 cup melted butter, unsalted
• 1 tablespoon sugar
• 1 teaspoon baking powder
• 1 teaspoon salt
• 12 corn husks

1. In a shallow baking dish, soak corn husks in warm water for 1 hour.
2. In a food processor, puree corn. Combine puree with remaining ingredients in a large bowl. Mix thoroughly.
3. Remove husks from water and fill each husk with 2 tablespoons corn mixture. Fold over one edge and roll. Repeat with remaining mixture. Place tamales in a steamer and cook at medium-low heat for 45 minutes.
4. Allow to cool slightly before handling. Ladle Meyer Lemon Buerre Blanc over tamales on a platter. Top each tamale with one tablespoon of lump crab meat and garnish with American paddlefish caviar. Serve with Meyer Lemon Beurre Blanc.

yellow corn, cornstarch, butter, sugar, baking powder, salt, corn husks

Taken from www.epicurious.com/recipes/member/views/sweet-corn-tamale-50111781 (may not work)