My brother and sister in-law came to town a couple of weeks ago. Whenever they come to town, we look for fun places to eat. This time we went to the best chilaquiles in San Diego, Cocina 35. We got traditional chilaquiles with sweet corn tamales. The chilaquiles were good but the sweet corn tamales reminded me of back home. I have forgotten how good they were. So I was inspired to make them.
In Colombia, we actually call ” Ayacas” the Mexican style tamales. We eat these sweet corn tamales; plain, filled with queso, or my favorites with raisins. If you haven’t tried them I would definitely make this recipe, you won’t be disappointed.
6 ears of sweet corn
1 1/2 cup of corn masa for tamales
1 1/4 cup butter (room temperature)
1/2 cup Sugar
1 teaspoon baking powder
1 teaspoon salt
Corn husks (Soaked in warm water to soften)
- Tamale Mixture
- Bring a large pot of water to boil and cook the ears of corn in it for around 10 minutes.
- Once the corn is cooked remove from water and cool.
- Once the corn is cooled cut off the kernels from the cob with a sharp knife.
- Place the kernels into a food processor and blend until the mixture becomes medium coarse.
- Mix the Kernels, corn masa, and baking powder together.
- In a separate bowl whip the sugar and butter together, until well combined.
- Now combine the butter mixture with the corn mixture.
- Add 1 1/2 heaping tbsp of tamale mixture into a softened corn husk
- Add a small slice of queso Fresca on top of the corn mixture
- Add another 1 1/2 heaping tbsp of tamale mixture on top of the queso Fresca.
- Roll the corn husk to cover the tamale mixture and fold one side to keep the mixture inside.
- Repeat until mixture is gone.
- Place in a steamer for 1 1/2 hours.
- Remove and enjoy!