Tamales de Queso (Cheese Tamales) From Ceviche: Peruvian Kitchen

First, make the dough. Cut the choclo or other corn kernels from the cob. Put them in a food processor or blender and add a couple tablespoons water. Blitz until smooth.

Melt the butter in a shallow, wide saucepan set over medium heat. Add the chile paste and garlic and sauté for 1 minute. Add the blended choclo, season with the salt and sugar, and then cook the mixture for about 10 minutes, stirring constantly. After this time, the mixture should be dry, smooth, and any floury taste from the corn should be cooked out.

Remove the choclo mixture from the saucepan and leave it to cool a little. Add the egg yolks and mix thoroughly. Divide the dough into 4 equal portions.

To assemble, take a piece of dough and flatten it to about 1/4 inch (5 mm) thick in the center of a banana leaf. Put a tablespoon of cheese in the center of the dough. Lift up the two long sides of the leaf to help enclose the cheese in the dough and fold the edges over together. Then fold the remaining two sides over the top to create a roughly square parcel. Tie securely with string and place in a steamer. Repeat for all tamales.

Steam for 30 minutes.

Meanwhile, make the salsa criolla: For a julienned salsa, thinly slice red onion, tomatoes, and rocoto chiles into fine julienne. Soak the onion in iced water for 10 minutes. Drain and mix with the tomatoes, chilies, lime juice, olive oil, and chopped cilantro sprigs. Season with salt and pepper.

After tamales have finished steaming, unwrap and serve with the salsa criolla.