This is why I sometimes hate foodies. Here is Tyler Cowen explaining how to top off your frozen corn tamales after steaming them for ten to twelve minutes:
Serve with El Salvadoran white sour cream on top or to the side. (Honduran or Guatemalan white sour cream will do in a pinch.)
In a pinch! God only knows what chaos might ensue if you tried Nicaraguan sour cream!
(I’m kidding. Honest. But still.)