Tamale De Elote

1. 1

   Soak husks in hot water until pliable.

2. 2

   In a saute pan simmer the milk and corn together over medium heat until the corn becomes soft, about 10 minutes.

3. 3

   Strain the corn, reserve 1 cup, and puree the remainder with the milk.

4. 4

   Add the puree to the masa harina, and mix with a spoon or whisk.

5. 5

   In a large bowl, whip the butter, baking powder, and salt together until light and fluffy.

6. 6

   Incorporate the masa in 2 oz increments, whisking until light and fluffy.

7. 7

   Fold in the green chile, remaining corn and cheese.

8. 8

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

9. 9

   Let cool slightly and serve.

* Per serving · 4 servings · Values may vary.