Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1/2 c Milk
1 1/3 c Roasted fresh corn kernels
1 c Masa harina
14 tb Butter; softened
1 ts Baking powder
1/2 ts Salt
1/2 c Chiles poblanos; finely
-diced
1/2 c Jack cheese
8 Dried corn husks

Soak husks in hot water until pliable. In a saute pan simmer the
milk and corn together over medium heat until the corn becomes soft
(about 10 minutes. Strain the corn, reserve 1 cup, and puree the
remainder with the milk. Add the puree to the masa harina, and mix
with a spoon or whisk. In a large bowl, whip the butter, baking
powder, and salt together until light and fluffy. Incorporate the
masa in 2 oz increments, whisking until light and fluffy (about 10 to
15 minutes total). Fold in the green chile, remaining corn and cheese.

Divide masa evenly between the corn husks, roll and tie tamales and
steam for 30 minutes. Let cool slightly and serve.

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