Creamy Tamale

Directions

• Grease the bottom and sides of a mold with melted butter or margarine and set aside.
• In the blender add some of the corn kernels from the cobs, the milk and beat a little.
• Add the rest of the corn to the blender and blend again until the grains are completely crushed.
• Strain the mixture through a sieve and then squeeze with a fabric bag or dish towel until all the liquid is extracted (skip this step if you wish).
• Return the liquid content to the blender, add the butter or margarine, salt, sugar, coconut milk and beat well.
• Transfer the contents to the greased tin and cover completely with aluminum foil, shiny side down.
• Add a little hot water to a pan larger than the mold that has a lid, place the mold inside and add water to half of the mold.
• Place the pan over medium heat, cover and when it starts to boil, lower the heat, checking occasionally to see if there is still water (add more if it has dried up).
• Cook in a bain marie for about 35 minutes or until you stick a toothpick in the tamale and it comes out almost clean and turn off the heat.
• Cover and leave in the pan until the tamale is cold. 
  Run a knife along the sides, unmold the creamy tamale and it is ready to serve.