Green Corn Tamales

[sponsored] Mary Sue Milliken and Susan Feniger shared their Border Grill recipe for Green Corn Tamales, served hot with fresh garden salsa and sour cream.

SERVES 6 (10 to 12 tamales)

INGREDIENTS

10 ears corn

2 tablespoons unsalted butter

1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper

Pinch of sugar, if necessary

1/2 cup heavy cream

1/2 teaspoon baking powder

1/2 cup hominy grits

Salsa Fresca (see recipe below), for serving

Sour cream, for serving

INSTRUCTIONS

1. Remove the corn husks by trimming off both ends of the cobs, trying to keep the husks whole. Place the largest husks in a pot of hot water and set aside to soak.

2. To make the stuffing, working over a bowl, run the point of a sharp knife down the center of each row of corn kernels, and then scrape with the dull side of the knife to remove the kernels.

3. Melt the butter in a large skillet over moderate heat. Add the corn and its juices, salt, pepper, sugar (if the corn isn't sweet), and cream and simmer until the mixture thickens, 5 to 8 minutes. Set aside to cool. Then stir in the baking powder and grits and reserve in the refrigerator.

4. Drain the corn husks on paper towels. Make ties for the tamales by cutting a few of the husks into strips.

5. To stuff the tamales, overlap 2 or 3 husks and spread about 3 tablespoons of corn filling down the center. Fold over the sides and then the ends to enclose the filling. Tie with a corn husk string. Repeat with the remaining filling and additional corn husks.

6. In a steamer or a pot fitted with a rack, make a bed for the tamales with the remaining corn husks. Add the tamales and steam over low heat for 1 hour. Remove from the steamer and let rest 10 minutes. Serve hot with Salsa Fresca and sour cream.

To make the Salsa Fresca

SERVES 6

INGREDIENTS

4 medium ripe tomatoes, cored, seeded, and finely diced

1/4 red onion, minced

2 jalapeno chiles, stemmed, seeded if desired, and minced

1 bunch cilantro, leaves only, chopped

2 tablespoons freshly squeezed lime juice

3/4 teaspoon salt

Pinch of freshly ground black pepper

INSTRUCTIONS

1. Combine all of the ingredients in a mixing bowl. Stir and toss well, and serve. Store in a covered container in the refrigerator no more than 1 day.

Mary Sue Milliken and Susan Feniger are Co-Chef/Owners of Border Grill Las Vegas, Border Grill Santa Monica, and Border Grill Downtown LA, as well as the gourmet taco truck sensation Border Grill Truck. Pioneers of world cuisine since the 1980's, Mary Sue and Susan are also well known as Food Network's dynamic "Too Hot Tamales", and most recently from Bravo's "Top Chef Masters". For more information, go to www.bordergrill.com.