Fresh Corn Tamales
- 10 ears fresh corn
- 1 teaspoon salt
- 1 teaspoon fresh ground black pepper
- 1/2 stick butter, melted
- 1 cup corn meal, or as needed
- 1/2 cup Masa Harina, (corn flour)
- 1/2 pound Cheddar or Monterey Jack cheese, coarsely shredded
- One four-ounce can Ortega® diced green chiles.
Shuck corn, reserving a dozen or so large husks. Wash husks and lay
flat in a dish of water to keep moist.
Remove silks from corn and cut
corn off cobs deeply.
A corn cutter can be used, but I stand each ear
upright in a large shallow bowl and cut from top to bottom with a
sharp knife. The corn can be chopped in a food processor or blender.
Grind the corn until it is doughy, though small pieces of fiber will
remain. Season with salt, pepper and butter.
Stir in enough corn meal
to form a dough that holds its shape when pressed in the hand. If too
crumbly, add more butter or a little water.
Line a well greased 2 quart baking dish with corn husks, letting ends
extend above rim.
Spread a thin layer of the corn mixture over husks
to anchor them. Sprinkle cheese over corn, then distribute chiles
evenly in baking dish.
Cover with remaining corn dough, fold husks
over tamale, and press into top.
Preheat oven to 350 degrees and bake until firm but not dry, about 45
If top dries out before tamale is set, cover with foil.
hot with barbecued meat or beans.
Recipe yields one dozen tamales.