Remove corn husks by trimming off both ends of the cobs, trying to keep husks whole. Place the large husks in a pot of hot water and set aside to soak. By running a sharp knife down the center of each row of corn kernels and scraping the cob with the dull side of the knife, remove the kernels from the cob. In a large skillet, placed over medium heat, melt butter. Add the corn and its juices, along with the salt, pepper, sugar (if the corn isnt sweet) and cream. Let the mixture simmer until it thickens, about 5 - 8 minutes. Set aside to cool. Stir in baking powder and grits and reserve in the refrigerator. On a paper towel drain the corn husks. Make ties for the tamales by cutting a few of the husks into strips. To stuff the tamales, overlap 2 or 3 husks and spread about 3 tablespoons of corn filling down the center. Fold over the sides and then the ends to enclose the filling. Tie with a corn husk string. Repeat with the remaining filling and additional corn husks. In a steamer or a pot fitted with a rack, make a bed for the tamales with the remaining corn husks. Add the tamales to the steamer and let rest 10 minutes. Serve hot with the salsa fresca and sour cream. Posted to MC-Recipe Digest V1 #325 Recipe by: TOO HOT TAMALES SHOW #TH6101 From: Meg Antczak
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|Serving Size: 1 Serving (1277g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 1554 (65%)|
|Amt Per Serving||% DV|
|Total Fat 172.7g||230 %|
|Saturated Fat 103.2g||516 %|
|Monounsaturated Fat 45.8g|
|Polyunsanturated Fat 11.9g|
|Cholesterol 447.9mg||138 %|
|Sodium 377.7mg||13 %|
|Potassium 2908.2mg||77 %|
|Total Carbohydrate 215.3g||63 %|
|Dietary Fiber 29.6g||119 %|
|Sugars, other 185.7g|
|Protein 37.7g||54 %|
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Calories per serving: 2388
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