Sweet Corn and Blueberry Tamales with Cinnamon Crema

A delightful dessert tamale featuring fresh sweet corn, juicy blueberries, and a fragrant cinnamon crema.

Prep Time

45 minutes

Total Time

2 hours 15 minutes

Calories

485 kcal

Difficulty

Medium

Equipment

4 items

Cost

£2.55/serving

Season:

Meal Type:

Cuisine:

Dietary:

Mood:

Ingredients

Servings

4cupsFresh Sweet Corn Kernels(From about 4-6 ears of corn)

£2.50

2cupsMasa Harina(Instant corn masa flour)

£3.00

1cupUnsalted Butter(Softened)

£2.00

1cupGranulated Sugar

£0.60

1teaspoonBaking Powder

£0.10

0.5teaspoonSalt

£2.00

1.5cupsVegetable Broth or Water(Adjust as needed for consistency)

£0.50

1.5cupsFresh Blueberries

£3.50

16piecesDried Corn Husks(Soaked in hot water for at least 30 minutes)

£4.00

1cupHeavy Cream(For the cinnamon crema)

£1.80

2tablespoonsPowdered Sugar(For the cinnamon crema)

£0.15

0.5teaspoonGround Cinnamon(For the cinnamon crema)

£0.05

0.5teaspoonVanilla Extract(For the cinnamon crema)

£0.20

Total Cost

£20.40

£2.55 per serving

Instructions

1.
**Prepare the Corn Husks:** Soak the dried corn husks in hot water for at least 30 minutes, or until softened and pliable. Drain and pat dry before using.
2.
**Make the Tamale Dough:** In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
3.
In a separate bowl, whisk together the masa harina, baking powder, and salt.
4.
Gradually add the dry ingredients to the butter mixture, alternating with the vegetable broth or water, until a smooth dough forms. The dough should be the consistency of thick cake batter.
5.
Stir in the fresh sweet corn kernels and blueberries until evenly distributed throughout the dough.
6.
**Assemble the Tamales:** Take a soaked corn husk and spread a generous amount of the tamale dough (about 1/4 cup) onto the husk, leaving some space around the edges. Fold the sides of the husk inward, then fold up the bottom to create a sealed packet.
7.
Repeat with the remaining husks and dough.
8.
**Steam the Tamales:** Arrange the tamales upright in a steamer basket set over a pot of simmering water. Make sure the water level is below the steamer basket.
9.
Cover the pot tightly and steam the tamales for 1 hour and 30 minutes, or until the dough is firm and cooked through. Check the water level occasionally and add more if needed.
10.
**Make the Cinnamon Crema:** While the tamales are steaming, prepare the cinnamon crema. In a medium bowl, whip the heavy cream until soft peaks form.
11.
Gradually add the powdered sugar, cinnamon, and vanilla extract, continuing to whip until stiff peaks form.
12.
**Serve:** Carefully remove the tamales from the steamer. Let them cool slightly before unwrapping. Serve warm, topped with a generous dollop of cinnamon crema.

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My Notes

Nutrition Information

Nutrition per serving (180g)

485 kcal / 2029 kJ

Carbs

55g

21% of RDA

Fat

28g

40% of RDA

Protein

12% of RDA

Detailed Breakdown

Fibre

4 g

13% of RDA

Sugar

25 g

28% of RDA

Sodium

200 mg

9% of RDA

Saturated Fat

17 g

85% of RDA

Chef's Tips

If you don't have a steamer, you can use a large pot with a trivet or crumpled aluminum foil to create a platform for the tamales.

To check for doneness, insert a toothpick into the center of a tamale. If it comes out clean, the tamales are done.

You can substitute frozen corn kernels for fresh, but be sure to thaw and drain them well before adding to the dough.

For a richer flavor, use melted coconut oil instead of butter.

Leftover tamales can be stored in the refrigerator for up to 3 days or frozen for up to 2 months. Reheat by steaming or microwaving.

Cooking Equipment

Steamer

Large Bowl

Mixing Bowls

Pot

Wine Pairings

No wine pairing suggestions available for this recipe.

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