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 … Continue Reading →