Peruvian Fresh Corn Husk Tamales with Cheese

What you need

• 6 fresh corn on the cob, large, in their husks
• 50 g (3 1/2 tbsp) butter
• 1 onion, medium, finely chopped
• 1 clove garlic, minced
• 1 tbsp aji amarillo paste, or to taste
• 40 g (1/3 cup) masa harina
• 150 g (5 oz) queso fresco, crumbled
• 1 tsp sugar
• 1 1/2 tsp salt

Method

Restated from the original video

1. 1

   Pull the husks off the corn carefully, keeping the largest ones whole. Soak 12 big husks in warm water for 30 min until pliable.

2. 2

   Cut the kernels from the cobs and scrape the cobs with the back of the knife to collect the milky pulp.

3. 3

   Melt the butter in a frying pan over medium heat. Cook the onion until soft and translucent, 5-6 min.

4. 4

   Add the garlic and aji amarillo paste and cook for 1-2 min, then take the pan off the heat.

5. 5

   Grind the kernels and pulp in a food processor to a thick, slightly coarse paste.

6. 6

   Mix the corn paste with the onion mixture, masa harina, queso fresco, sugar and salt. The mixture should hold its shape on a spoon.

7. 7

   Overlap 2 husks with the wide ends at opposite sides, to make one large rectangle. Spoon about 4 tbsp of the filling into the middle.

8. 8

   Fold the long sides over the filling, then fold the ends under. Tie each parcel with a strip of husk or kitchen string.

9. 9

   Stand the parcels upright in a steamer basket over boiling water, folded side down.

10. 10

    Cover and steam until the filling is firm and pulls cleanly from the husk, 40-45 min. Add boiling water to the pot if it runs low.

11. 11

    Rest for 10 min, then serve warm in the husks.

Imported from gourmettraveller.com.au. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.