Tamales de Elotes by @jennymartinezzz

INSTRUCTIONS

• 1 Start by removing the kernels from the fresh corn ears, but don't throw away the cob, we will be using them later to steam the tamales. Add about 4 cups of kernels to the blender. Reserve 2 cups of whole kernels, set aside.
• 2 Blend the 4 cups of kernels along with the store-bought masa until you get the consistency of masa (dough). Pour into a bowl and proceed until you're done blending all your kernels and masa (you should have about 6 cups of corn kernels all together).
• 3 Once you have your milky masa mixture (the result of the store-bought dough and corn kernels blended), place in a bowl and add salt, baking powder, vanilla extract, ground cinnamon, shredded cheese, condensed milk, and warm melted shortening.
• 4 In a large pot add 1 cup of water and lay corn cobs at the bottom to create a base (steamer). Add 3 to 4 spoonfuls of your prepared corn masa to a corn husk, spread evenly and fold both sides, and then fold the end of the husk, inwards (like a normal tamale). Repeat with remaining corn husks and masa. Place all the tamales upward in the pot and cook for 30 to 40 minutes on high heat. Note: This recipe will yield about 25 to 30 tamales.