Golden corn flan tamales recipe

Ingredients

• 6 ounces sweet yellow corn kernels, fresh or thawed frozen
• 1½ cups (12 ounces) water
• 5 large egg yolks
• ½ cup (4 ounces) heavy cream
• ½ teaspoon roasted garlic puree
• Kosher salt and ground white pepper

• 2 tablespoons (1 ounce) olive oil
• 5- or 6-ounce summer squash, such as yellow crooked neck or zucchini, julienned
• 2 fresh medium poblano chiles, roasted, peeled and seeded, and julienned, with any juices
• Kosher salt and ground white pepper

• 4 ounces asadero cheese, grated
• 1 teaspoon cornstarch
• 1 tablespoon olive oil
• 1 small shallot, minced (really minced)
• ¼ cup (2 ounces) sour cream
• ¼ cup (2 ounces) flavorful beer, such as Santa Fe Pale Ale
• 3 tablespoons (1½ ounces) Vegetable Stock
• Kosher salt and ground white pepper
• 8 dried corn husks, for the finished dish

To Prepare the Flans
1. Preheat the oven to 350°F.
2. Lightly grease four 8-ounce ramekins and place them in a baking pan just a little larger than the ramekins.
3. In a blender, combine the corn and water, then strain the mixture through a fine-mesh sieve, discarding the corn solids.
4. Rinse out the blender. Return the corn juice to the blender along with the egg yolks, cream, garlic, and pinches of salt and pepper, and puree.
5. Pour the mixture into the ramekins. Add warm water to the baking dish, enough to come up about halfway on the ramekins.
6. Cover the pan with foil and bake for 30–35 minutes, just enough to set the flans, with the barest bit of jiggle at their centers. Do not overbake. Let the flans cool for about 15 minutes.
To prepare the Vegetable Mix
7. When the flans are ready, prepare the vegetable mixture.
8. Warm the oil in a small sauté pan over medium heat.
9. Stir in the summer squash and sauté until tender, 5–8 minutes. Stir in the poblano and accumulated juices and heat through. Season with salt and pepper.
To Prepare the Cheese Fondue
10. Toss together the cheese with the cornstarch and reserve.
11. Warm the oil in a small saucepan over medium heat. Stir in the shallot and cook until tender, but not colored, 3–5 minutes. Whisk in sour cream followed by the beer, stock, and salt and pepper. When well mixed, add the cornstarch-covered cheese, cooking about 1 minute to let any cornstarch flavor disappear. Remove from the heat when creamy and cover to keep warm.
Putting it All Together
12. Arrange a pretty dried cornhusk on each of 4 plates. Unmold the flans by running a knife between the custard and the cup. Invert over a cornhusk. Repeat with the remaining flans. Spoon the poblano mixture equally over the flans. Spoon cheese fondue over and around each flan. Serve right away.