Recipe - Fresh Corn Tamales

4 lg Dried corn husks
6 lg Ears sweet corn; shucked &
clean
One fourth cup Lard; or olive oil
1 small Peeled onion; cut in 1/4"
dice
1 Serrano chili; chopped
3 tablespoon Cornmeal
Salt; to taste

Place corn husks in warm water to cover for at least 1 hour or until ready
to use.

Using a large grater, grate corn kernels from each cob into a large bowl.
Using the back side of a knife, scrape pulp from cobs into kernels.

Heat lard in a large saucepan over medium heat. When hot, add onion and
serrano and saute for 3 minutes or until onion is soft. Stir in corn
mixture and continue to saute for 12 to 15 minutes or until liquid has
evaporated. When mixture is thick, beat in cornmeal. Stir to combine, then
remove from heat. Season with salt and set aside to cool.

Remove corn husks from water. Pat dry. Spread the soft corn husks open on a
flat surface. Spoon the cool corn mixture into a small mound in the middle
of each husk. Fold two sides of the husk over the corn, making a large
cylinder shape. Fold the top of each husk toward the overlapping crease to
form a pocket. Crimp the opposite end of each tamale to close

Lay each tamale down in a steamer rack over boiling water and steam for 20
minutes or until firm. Serve hot.

HOME ENTERTAINING WITH DEAN FEARING SHOW #HE1A07 POKER PARTY

Recipe by: Dean Fearing

Posted to MCRecipe Digest V1 #820 by Holly Butman
butma001@acpub.duke.edu on Sep 29, 1997