Salvadoran sweet corn and basil tamalitos with soft aged cheese center and roasted tomato sesame sauce

Instructions

1. 1

   1. Preheat the oven to 425 °F / 220 °C. Place the tomatoes, white onion, and garlic cloves on a tray; roast for 20 minutes, or until the tomatoes are well browned and soft.

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   2. While the vegetables roast, toast the sesame seeds in a dry skillet over medium heat for 2 to 3 minutes, stirring constantly until lightly golden and fragrant. Set aside.

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   3. Blend the fresh sweet corn kernels with the corn flour, melted butter, chopped fresh basil, 1/2 teaspoon salt, and the sugar until you get a thick mixture that is still slightly coarse.

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   4. Cut the soft aged Salvadoran cheese into 12 even sticks so each tamalito has a well-distributed center.

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   5. Pass the banana leaves over an open flame or hot skillet for a few seconds per side to soften them and prevent cracking. Then place them on your work surface.

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   6. To shape the tamalitos, place a portion of the corn mixture in the center of each banana leaf, add 2 sticks of soft aged cheese in the middle, and cover with a little more mixture. Fold the leaf to seal each packet well.

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   7. Arrange the tamalitos in a steamer with hot water in the bottom. Steam over medium heat for 35 minutes, keeping a gentle simmer so the water does not touch the tamalitos directly.

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   8. For the sauce, add the roasted tomatoes, roasted onion, roasted garlic, toasted sesame seeds, vegetable oil, 1/2 teaspoon salt, and water to a blender. Blend until smooth.

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   9. Pour the sauce into a small saucepan and cook over medium heat for 5 minutes, stirring occasionally, until it thickens slightly.

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    10. Let the tamalitos rest for 5 minutes before opening. Serve hot with the roasted tomato sesame sauce spooned over the top or on the side.