Sweet Corn, Poblano Chile and Cheese Tamales

From “Tamales” by Daniel Hoyer.

• 24 corn husks plus extra for the steamer
• Basic Whipped or Beaten Masa (see recipe)
• 4 cups fresh-cut sweet corn on the cob (about 4 to 6 ears) or frozen white corn
• 1 pound (about 3 cups) grated cheese, such as Monterey Jack, cheddar, asadero, queso fresco or queso quesadilla
• 11/2 cups fire-roasted, peeled, stemmed and seeded poblano or Anaheim chile strips (1/4 inch wide) tossed with a little lime juice, salt and a few drops vegetable oil

Soak corn husks in hot water to cover at least 1 hour to make them pliable.

Spread Basic Whipped or Beaten Masa about 1 to 11/4 inches thick on the smooth side of the corn husks to cover the center two thirds of the husk to within 1 inch of each side. Place about 3 tablespoons corn in center of masa. Top with 2 tablespoons cheese and a few chile strips. Fold one side of the husk over to meet the masa on the other side, roll up, and then tie tails with a strip of husk.

Arrange upright in a preheated steamer pot, leaving room for steam to circulate (use the extra husks to cover the tamales in the steamer). Steam 45 minutes to 1 hour, or until masa has firmed somewhat and pulls away from the husk easily. Turn off heat, remove extra covering husks and let rest for 15 to 20 minutes before serving. Makes about 24 tamales.

Per serving: 259 calories; 17 g fat (8 g saturated fat; 59 percent calories from fat); 20 g carbohydrates; 27 mg cholesterol; 232 mg sodium; 8 g protein; 3 g fiber.