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Monday, May 25, 2015
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Martinsville Bulletin, Inc.
P. O. Box 3711
204 Broad Street
Martinsville, Virginia 24115
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TAMALES DE ELOTE (Fresh Corn Tamales)
Contributed by: HOLLY KOZELSKY
  • 5 ears corn
  • 1â�„4 cup milk
  • 1â�„2 tsp. salt
  • 1â�„4 tsp. baking powder
  • 1â�„4 to 1â�„2 cup sugar
  • 1 cup corn meal (MaSeca)
  • 1â�„2 to 1 stick butter, softened
  • 1 package dried corn husks, for wrapping
Soak prepackaged corn husks in warm water.
Have ready a large pot with a steamer platform, or put some wood blocks or a metal colander in the bottom of the pot to keep the tamales out of water. Put water in the pot almost up to the level of the platform or colander.
Shuck corn and discard husks and silks. Cut corn off corn cobs. Puree corn in blender, food processor or food mill. Put pureed corn into a bowl. Pour in milk and melted butter. Sprinkle in salt and baking powder, pour in sugar, and mix in corn meal and butter.
Open corn husk in the palm of your hand, pointed side down. The husk should be about 3 inches wide or more; if it’s smaller, stagger another one over it. Place about 1�4 cup tamale batter in the husk about 1�2 inch from the bottom point.
Fold one side over the batter, then the other. Fold the top over backward. Lay the tamale on a steamer, top fold down (which will keep the tamale closed).
Continue laying tamales on the steamer, then layer tamales over each other until finished.
Steam-cook over medium high heat for 45 minutes to one hour. Regularly check water level so it doesn’t all evaporate.
(This recipe was contributed as part of a "Cook of the Week" feature.)

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