I have made this a couple of times but was never satisfied. I have not made this for years until my daughter reminded me about the sweet tamales i use to make while we were at Mexicantown during the Cinco de Mayo. So, i revisited the recipe did some tweaking and finally i believe i perfected the recipe this time=;)
3 cups scraped young corn (from fresh young corn on the cob)
1 can condensed milk
2 egg yolks
2 tbsp. melted butter
1/4 cup cornstarch
1/4 cup masa harina (corn meal)***
***you will have to adjust the amount of cornmeal depending on the consistency of the mix.
1. Mix all ingredients. Prepare fresh husk of young corn. Use husk near the cob as it is the best part and easier to handle. If you’re using dried corn husk soak in warm water for few minutes.
2. Drop a heaping tablespoon of young corn mixture into middle of corn husk. Fold husk lengthwise and tie ends or bring two ends together, tie then push mixture to center.
3. Steam tied husk (pintos) for at least 30 minutes