|Green Corn Tamales
Makes 12 tamales (8 oz. each)
|24||ears yellow corn (best May through October)|
|1/4||lb. unsalted butter|
|1/2||c. half and half or cream|
|12||1-oz. strips cheddar cheese|
|1||24-oz. can Ortega chiles|
|Parchment paper, cut into squares|
|White cotton string|
| Cut both ends of the corn, remove the husks and save for wrapping. Cut corn kernels off the cob. In food processor, grind the kernels with the cornmeal. Set aside. Beat shortening and butter together until creamy. Add sugar, half and half and salt. Add corn mixture and mix well. For each tamale, overlap two corn husks. Spread some of the corn mixture onto the husks. Place one cheese strip and one chile strip on top of the mixture. Top with more corn mixture.
Bring the edges of the corn husks over the filling to cover completely. Place one husk on a square of parchment paper. Fold ends of corn husks up, over the tamale, then fold sides of parchment over tamale and fold up ends. Tie string around the little package to hold in place. Continue until all tamales are prepared. Place on a rack and steam 35 to 45 minutes.