INGREDIENTS

INSTRUCTIONS

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, blender, or food grinder - or with a metate, a
three legged grinding stone that still is in use in the Southwest and
Mexico. Grind the corn until it is doughy, though small pieces of fiber
will remain. Season with salt 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. Press additional husks into tamale. Preheat oven to 350
degrees and bake until firm but not dry, about 45 minutes. If top dries out
before tamale is set, cover with foil. Serve hot with barbecued meat or
beans.
Converted by MC_Buster.
Recipe by: COOKING LIVE  SHOW #CL9161
Converted by MM_Buster v2.0l.

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