Vegetable Tamales

[Guest guest]

Vegetable Tamales

 

8 cobs of corn

2 eggs

3 tbsp. butter

1 onion, finely chopped

1/2 cup milk

1 tsp. sugar

1 tomato, peeled, seeded and chopped

1 zucchini, peeled and finely diced

salt and freshly ground pepper

 

Remove the husks from the corn; keep some nice supple husks from the best 4 or

6 ears; soak them in hot water to tenderize them;

remove the kernels from the cobs using a sharp knife;

melt the butter in a skillet; add the onion and cook until it becomes

translucent; add the tomato, zucchini and sugar; season and cook 5 minutes

longer;

add the corn and the eggs that have been beaten together with the milk, and

continue cooking over low heat for 10 minutes, stirring constantly;

spread the corn husks out on a work surface; divide the filling mixture onto the

middle of the husks; if the husks are too small, overlap two husks;

fold the two ends in towards the centre; roll the husks up to form a little

package; tie with kitchen string;

take a large pot and add in about three fingers' height of water; place a rack

inside, being sure that it is not sitting in the water; line the rack with corn

husks and place the tamales on top; cover with more husks and a kitchen towel

folded to fit the pot; close tightly to keep all the steam inside; cook for an

hour on medium heat;

untie the packages and pile them on a serving platter.

Serves 6.

 

 

 

 

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