Blue Mesa Grill Sweet Corn Cake

Total Time: 3 hrs 15 mins Preparation Time: 45 mins Cook Time: 2 hrs 30 mins

Ingredients

• Servings: 6
• corn husk (enough to line and cover a 3 quart steamer basket in a double layer)
• 1/4 cup vegetable shortening (like crisco)
• 1/2 cup unsalted butter, softened
• 1 cup masa dough
• 1 cup cold water
• 1 lb corn, fresh and cut off the cob (or frozen and thawed)
• 1/2 cup yellow cornmeal
• 3/4 cup sugar
• 1/4 cup heavy cream
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt

Recipe

• 1 *noteon masa: you can buy prepared masa dough at most mexican and specialty food markets.
• 2 or you can readily purchase masa harina (made by quaker oats) which is dried corn that has been ground and treated.
• 3 it is the basic ingredient used in making tamale dough (also called masa).
• 4 soak corn husks in hot water for 30 minutes until pliable.
• 5 drain.
• 6 place vegetable shortening and butter in a mixing bowl and beat on medium speed until mixture becomes fluffy and creamy.
• 7 add masa and mix on low speed for about 2 minutes.
• 8 add water and mix well on medium speed.
• 9 grind the corn coarsely in a food processor.
• 10 in a large mixing bowl combine the corn meal, sugar, whipping cream, baking powder and salt.
• 11 add the masa mixture and the ground corn and mix well.
• 12 to steam the corn cake, line the steamer basket with the softened corn husks.
• 13 fill with corn cake batter.
• 14 cover with more corn husks and a tea towel to absorb moisture.
• 15 steam on the stove for about 2 1/2 hours.
• 16 batter should not stick to husks when corn cake is done.
• 17 if it does, it needs to steam longer.
• 18 **noteon steamers: you can also improvise a steamer by placing a rack on cans in a large stockpot or dutch oven with a tight-fitting lid.