Typical Guatemalan corn tamale. A new way to enjoy corn in a traditional manner, wrapped in its own husk, accompanied by special sweet cream that I will teach you to make next.
Blend the corn kernels with the condensed milk and 1/2 cup of whole milk.
Put the blended corn in a pot to cook over low heat, adding a pinch of salt and one cup of brown sugar for 10 minutes.
For the sweet cream. In a bowl, combine our cream and whip until smooth, then add the remaining sugar and ground cinnamon, and continue to whip until smooth.
Place our corn mixture in each husk and wrap all the units.
Then in a pot with half a liter of water, cook without letting the liquid evaporate; if it does, we can add a little more.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
Do you want to know what other nutrients this or other recipes have?