Sweet Corn and Zucchini Tamalitos with Warm Poblano Lime Cream

Instructions

1. 1

   Preheat the oven to 425 °F / 220 °C. Place the poblano pepper, white onion, and garlic cloves on a small tray, toss with the olive oil, and roast for 18 minutes, until the poblano is blistered in spots and the onion is tender.

2. 2

   Meanwhile, pat dry the soaked corn husks and set aside. In a food processor, place 240 g (about 1 2/3 cups) of the fresh corn kernels and pulse into a coarse paste.

3. 3

   Transfer the corn paste to a large bowl and add the remaining corn kernels, grated zucchini, masa harina, baking powder, 1/2 teaspoon of the salt, 1/4 teaspoon of the black pepper, ground cumin, melted butter, eggs, and half of the chopped cilantro. Mix until fully combined.

4. 4

   Divide the mixture among the 8 corn husks, placing a portion in the center of each one. Fold in the sides and then the bottom to form little packets open at the top.

5. 5

   Arrange the tamalitos in a steamer with simmering water underneath. Cover and steam over medium heat for 35 minutes, until firm to the touch and cooked through in the center.

6. 6

   Once the roasted vegetables are cool enough to handle, remove the skin and seeds from the poblano. Blend the poblano with the onion, garlic, heavy cream, queso fresco, lime juice, lime zest, the remaining salt, the remaining black pepper, and the remaining cilantro until smooth.

7. 7

   Pour the poblano cream into a small saucepan and warm it over low heat for 3 to 4 minutes, without letting it boil, stirring so the queso fresco blends in well.

8. 8

   Serve the tamalitos hot with the warm poblano lime cream spooned over the top. If desired, finish with a little extra crumbled queso fresco.

9. 9

   To reheat, place the tamalitos covered in the oven at 325 °F / 165 °C for 10 minutes, or until thoroughly heated.