Dessert for 20

Sweet Corn Tamales with blue cheese

Name: Sweet Corn Tamales with blue cheese
Total time: 150 min
Yield: 20 servings
Cuisine: Mexican
Ingredients: 30 dried corn husks; 8 cups corn kernels from 8-12 ears of corn depending on the size or frozen; 1 cup extra virgin coconut oil or unsalted butter; 1 cup granulated sugar; 2 tsp vanilla extract; 2 tsp baking powder; 2 tsp ground cinnamon (optional); 1 tsp kosher salt; 1 cup mexican crema; 1 cup crumbled queso fresco; 3/4 cup salted caramel sauce; 1 cup broiled corn kernels

$3.46for 4150 minServes 20

Sweet corn masa is wrapped in softened husks, steamed until tender, and finished with crema, cheese, caramel, and corn.

Photo: holajalapeno.com

What it costs

Pick your city to see which ingredients are on sale

Ingredient	Amount	Cost
	Corn kernels, 75 oz$0.09/oz typical	75 oz	$6.75Typical price
	Butter, 8 oz$0.40/oz typical	8 oz	$3.20Typical price
	Heavy cream, 8.25 oz$0.22/oz typical	8.25 oz	$1.83Typical price
	Blue cheese, 4 oz$0.80/oz typical	4 oz	$3.20Typical price
Total for the servings shown		$17.29

Swaps

Swap heavy cream for evaporatedabout $0.08/oz less at typical prices
Swap butter for margarine and vegan butterabout $0.15/oz less at typical prices

Pantry staples you likely have

Sugar and brown sugarCornstarch, vanilla, yeast, cocoaBaking powder and sodaDried herbs, spices and seasoning blendsSalt and pepperSyrups, molasses, powdered sugar

Not included in the cost.

150 minstart to table
Involveddifficulty
20servings as written
$typical cost tier

Mexican Vegetarian Gluten-free Budget Desserts

Typical price

$0.86 per serving$3.46 for 4

City Store

Typical price: Salefork's estimate of an everyday US shelf price for each ingredient. Pick your city to price it from this week's ad.

Ingredients

30 dried corn husks
8 cups corn kernels from 8-12 ears of corn depending on the size or frozen
1 cup extra virgin coconut oil or unsalted butter
1 cup granulated sugar
2 tsp vanilla extract
2 tsp baking powder
2 tsp ground cinnamon (optional)
1 tsp kosher salt
1 cup mexican crema
1 cup crumbled queso fresco
3/4 cup salted caramel sauce
1 cup broiled corn kernels

Steps

Soak the corn husks in hot water for 20 minutes, then drain them.
Blend the corn kernels with the coconut oil or butter, sugar, masa, vanilla, baking powder, cinnamon, salt, and 1 cup water until thick.
Spread 2 tablespoons of batter across each husk, fold the sides inward, and tie or fold the bottom closed.
Arrange the tamales upright in a steamer, cover, and steam over simmering water for 60 minutes.
Broil the corn kernels on a baking sheet at 500 F for 5 minutes.
Cool the tamales for 10 minutes, then top them with crema, queso fresco, caramel sauce, and broiled corn.