Instructions:

El Dorado Cantina Sweet Corn Tamales

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

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 saute.