Vegan Green Corn Tamales (Tamales de Elote)

Ingredients  6 ears fresh white corn  8 ounce vegan cream cheese   ¼ cup vegetable shortening  ½ cup masa harina  1 ½ teaspoons salt  ¼ thinly sliced Hatch green chiles

 Husk the corn and save the leaves. Soak the leaves in water. Save the corn silk if you want to make tea.

 Cut the kernels off the cobs.

 Process in a food processor until finely ground.

  Using a stand mixer or a hand mixer, mix together corn, vegan cream cheese, vegetable shortening, masa harina, and salt until mixed thoroughly.

 For each tamal, open the corn husk and spread about ¼ cup of the masa on the husk, an inch from the side. Place a strip of Hatch green chili on top of the masa.

 Roll the husk tightly and fold over. Pinch it so that it stays shut.  Repeat until the dough is used up.

Lay a few husks flat on the bottom of a pot. Place steamer on top. Add water up to steamer. Place tamales in vertically. Steam on low heat for 45-50 minutes. Add warm water to the pot as needed.

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