El Dorado Cantina Sweet Corn Tamales

1 tablespoon corn oil
3 cups fresh corn kernels
1/2 red bell pepper, seeded and diced
1/2 green bell pepper, seeded and diced
1 tablespoon semolina flour
1 teaspoon salt
1/2 teaspoon fresh ground white pepper
1/4 cup heavy cream
1 large egg
6 cornhusks, soaked

Heat the corn oil in a saucepan. Add the corn and bell peppers and saut� over medium heat for 10 to 12 minutes, stirring frequently, until tender. Remove from heat and let cool to room temperature.

Transfer 3/4 of this mixture to a blender and blend for 1 minute. Do not over-mix. Add the remainder of the mixture and other ingredients and pulse until thoroughly combined.

Place one of the cornhusks on a flat surface. Scoop about 3 ounces of the mixture into the husk. Close the sides of the husk around the mixture twisting both ends.

Tie both ends of the tamales with a strip of husk 1/2 inch wide. Stuff and tie the remaining tamales and set aside.

In a large saucepot place two inches of water and a vegetable basket. Place the tamales in the basket, cover and heat over a medium boil for 50 minutes.

Serve tamales hot.

Source: El Dorado Cantina, Brentwood, California - Consulting Chef John Rivera Sedlar - Executive Chef Salvador Morales