Creamed Corn Tamales

• 25 to 30 dried corn husks
• 2 1/2 cups masa harina (instant corn flour)
• 1 cup sugar
• 1 14 .75-ounce can cream-style corn
• 1 stick unsalted butter, softened
• Soak the corn husks in a bowl of hot water until pliable, about 15 minutes.

1. Meanwhile, make the dough: Combine the masa harina and sugar in a large bowl.
2. Stir in the corn and 1/2 cup hot water until combined.
3. Add the butter and mix with your hands until evenly distributed.
4. Remove the corn husks from the water and shake dry.
5. Unfold the husks on a clean surface (discard any small husks or husks with holes).
6. Put about 1/4 cup dough down the center of a husk; fold in the long sides to enclose the filling, then fold in the top and bottom to make a packet.
7. Secure with kitchen twine.
8. Repeat with the remaining dough and husks.
9. Set up a steamer basket in a large pot filled with 2 inches of water.
10. Arrange the tamales standing up in the steamer and bring the water to a boil over high heat.
11. Reduce the heat to medium, cover and cook until the tamales are firm, about 1 hour.
12. Remove from the steamer and let rest 10 minutes before unwrapping.
13. Photograph by Kang Kim

corn husks, masa harina, sugar, creamstyle, unsalted butter, corn husks

Taken from www.foodnetwork.com/recipes/food-network-kitchens/creamed-corn-tamales-recipe.html (may not work)