Authentic Honduran Sweet Corn Tamales
Peel and remove silk from 8-10 fresh cobs of young corn.
Preserve husks in wide pieces to use later.
Cut kernels from the cob and place in a bowl. (Reserve a few of the cleaned cobs for later.)
Clean the kernels by wetting your hands and running them through the kernels. Any unwanted thrash and silk will stick to your wet hands. Rinse your hands and repeat until corn is clean. Do not wash the kernels directly with water.
Place four cups of kernels in a food processor and blend until smooth.
In a mixing bowl, add sugar, melted butter, and salt.
Use a 1/2 cup measuring cup to scoop the mixture.
Place 1/2 cup of the mixture in the center and the upper half of a clean husk.
Wrap the sides of the husk over the mixture.
Position the wrap so that the edges of the wrapped husk is facing you. Then, take the bottom half and fold it away from you and up to seal the bottom.
Stand the wrapped tamale upright in the pot that you'll use to cook them in.
Use the reserved cobs to keep the tamales upright in the pot while you make tamales from the remaining mixture.
Once all tamales are in the pot, place a few husks over the top of all of the tamales. This will trap the steam during cooking.
Fill the pot half-way with very warm water. Taking care that the water does not cover the top of the tamales.
Cook over low heat for 45 minutes until tamales are cooked through.
Top with Honduran white butter or sour cream and enjoy!
When peeling the corn, take care to preserve the husk in wide pieces. Larger husks are easier to wrap.
Make sure the water you add to the pot is already warm or hot. The tamales are cooked over low heat, so if you start with cold water, they'll take longer to cook.