28 cups of kernels from large ears of corn, not too ripe (substitute frozen whole kernel corn)
2 cups corn flour, blue or yellow cornmeal, or mesa harina
1 ½ cups butter, at room temperature
2/3 cup vegetable shortening
1 ½ cups sugar or to taste
2 teaspoons baking powder
4 eggs
2 tablespoons salt or to taste
140 fresh corn husks (or banana leaves)
For the garnish:
1 ½ cups heavy cream
2 ½ pounds fresh feta or shredded cheese
Prepare the tamales:
Husk and save the ears of corn to wrap the tamales. Cut the ears of corn with a sharp knife. Place the corn kernels in a blender or food processor and puree. If the kernels are very dry, add a little milk. Mix pureed corn and corn flour in large bowl with electric beater. Gradually add sugar and beat for 3-4 minutes. Add eggs one with baking powder and salt, and beat for 2-5 minutes or until the mixture is smooth. Allow mixture to sit for 30 minutes.
Fill a steamer with water. Place a coin at the bottom (it will rattle if the water has evaporated). Place a thick layer of corn husks in the bottom of the steamer to keep the tamales from becoming soggy. Cook at medium heat.
Prepare the tamales:
Place 1-2 tablespoons of tamale batter in the center of each corn husk and fold husk. Place the tamales in the steamer. You can overlap with necessary. Add fresh corn husks. Cover with damp cloth and steam for 1 hour or until done.
To serve:
Arrange the corn tamales on an earthenware platter. Serve steaming hot, with cream, cheese and salsa, green salsa with cilantro, or other salsas on the side. Or unwrap the tamales and place them on individual dinner plates, garnishing them with cream, cheese and salsa.
