Tamales

• Peel and finely chop the onion. Wash and peel and seed the tomato and dice it. Wash and peel the zucchini before cutting it into small cubes as well.
• Remove the leaves from the corn cobs and set aside 4 beautiful soft leaves.
• Scald the corn cobs and remove corn kernels with a knife.
• In a frying pan, melt the butter and sauté the chopped onion.
• Then add the diced tomatoes and zucchini and the sugar. Season lightly and simmer for 5 minutes.
• Meanwhile, beat the eggs into an omelette with the milk.
• Stir in the corn kernels and then the milk and egg mixture in the pan. Continue cooking for 10 minutes over very low heat without stopping stirring.
• Place the corn leaves on a work surface and place the filling in the centre of each one. Fold the two ends of the leaves inwards and roll the tamale over itself to obtain a small package. Tie it with kitchen string.
• In a large pot, place the tamales with a bottom of water and cover to keep the steam.
• Cook for 30 minutes over low heat, making sure there is always water.
• When the cooking is finished, untie the packages and place your tamales on a serving plate.

Tamales are steamed and fit perfectly into a balanced meal. For even more balance, serve them with raw vegetables.