Corn and Milk Tamales

Serves 6-8

• 11 large ears corn
• 6 1/2 cups milk
• 1 cup walnuts
• 1 1/2 cups sugar
• Cinnamon to taste
• Fresh cornhusks

Remove corn kernels and grind to a fine consistency. Cook ground corn on low flame with the milk, stirring constantly.

Once mixture begins to curdle, add the sugar and cinnamon to taste. Continue cooking until consistency is like dough. Mix in walnuts. Spread mixture evenly onto cornhusks, wrapping into shape of tamales. Serve cold as a dessert.

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