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1
Shuck corn, reserving a dozen or so large husks.
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2
Wash husks and lay flat in a dish of water to keep moist.
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3
Remove silks from corn and cut corn off cobs deeply.
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4
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.
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5
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.
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6
Grind the corn until it is doughy, though small pieces of fiber will remain.
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7
Season with salt and butter.
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8
Stir in enough corn meal to form a dough that holds its shape when pressed in the hand.
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9
If too crumbly, add more butter or a little water.
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10
Line a well greased 2 quart baking dish with corn husks, letting ends extend above rim.
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11
Spread a thin layer of the corn mixture over husks to anchor them.
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12
Sprinkle cheese over corn, then distribute chiles evenly in baking dish.
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13
Cover with remaining corn dough, fold husks over tamale, and press into top.
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14
Press additional husks into tamale.
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15
Preheat oven to 350 degrees and bake until firm but not dry, about 45 minutes.
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16
If top dries out before tamale is set, cover with foil.
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17
Serve hot with barbecued meat or beans.
