Recipe - Green Corn Tortillas

10 Ears corn
2 tablespoon Unsalted butter
One half teaspoon Salt
One half teaspoon Ground white pepper
1 pn Sugar,, if necessary
One half cup Heavy cream
One half teaspoon Baking powder
One half cup Hominy grits
1 Recipe Salsa Fresca
Sour cream for serving

Remove corn husks by trimming off both ends of the cobs, trying to keep
husks whole. Place the large husks in a pot of hot water and set aside to
soak. By running a sharp knife down the center of each row of corn kernels
and scraping the cob with the dull side of the knife, remove the kernels
from the cob. In a large skillet, placed over medium heat, melt butter. Add
the corn and its juices, along with the salt, pepper, sugar (if the corn
isn't sweet) and cream. Let the mixture simmer until it thickens, about 5
8 minutes. Set aside to cool. Stir in baking powder and grits and reserve
in the refrigerator. On a paper towel drain the corn husks. Make ties for
the tamales by cutting a few of the husks into strips. To stuff the
tamales, overlap 2 or 3 husks and spread about 3 tablespoons of corn
filling down the center. Fold over the sides and then the ends to enclose
the filling. Tie with a corn husk string. Repeat with the remaining filling
and additional corn husks. In a steamer or a pot fitted with a rack, make a
bed for the tamales with the remaining corn husks. Add the tamales to the
steamer and let rest 10 minutes. Serve hot with the salsa fresca and sour
cream.
Posted to MCRecipe Digest V1 #325

Recipe by: TOO HOT TAMALES SHOW #TH6101

From: Meg Antczak meginny@frontiernet.net

Date: Sun, 1 Dec 1996 22:57:07 0500