Ingredients
2 cups yellow corn, frozen
1 cup cornstarch
1 cup melted butter, unsalted
1 tablespoon sugar
1 teaspoon baking powder
1 teaspoon salt
12 corn husks
Preparation
In a shallow baking dish, soak corn husks in warm water for 1 hour.
In a food processor, puree corn. Combine puree with remaining ingredients in a large bowl. Mix thoroughly.
Remove husks from water and fill each husk with 2 tablespoons corn mixture. Fold over one edge and roll. Repeat with remaining mixture. Place tamales in a steamer and cook at medium-low heat for 45 minutes.
Allow to cool slightly before handling. Ladle Meyer Lemon Buerre Blanc over tamales on a platter. Top each tamale with one tablespoon of lump crab meat and garnish with American paddlefish caviar. Serve with Meyer Lemon Beurre Blanc.
