FRESH CORN TAMALES
(8 servings)

8 ears of corn
10 tablespoons butter
3 tablespoons sugar
2 tablespoons flour
1-1/2 teaspoons salt

Husk the corn, reserving the husks. Cut the kernels off the cobs and grind them. Beat the butter with the sugar, flour, and salt. Stir in the ground corn and continue to beat a few minutes more. Use this mixture as a filling for the reserved corn husks, wrapping tightly to make small, rectangular packages.

Make a bed of corn husks in a tamalera or large steamer. Cover with water and place the tamales upright around the edges of the pot. Steam for about 40 minutes.

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