- 24 ears yellow corn
- 1/2 pound cornmeal
- 1/4 pound shortening
- 1/4 pound butter
- 3/4 cup sugar
- 1/2 cup half-and-half or cream
- 1 teaspoon salt
- 12 (1-ounce) strips Cheddar
- 24-ounce can chiles (recommended: Ortega)
Special equipment: Parchment paper
Cut both ends of corn, remove husks and save for wrapping. Cut corn kernels off the cob. In a food processor, grind the kernels with the cornmeal.
For each tamale, overlap 2 corn husks. Spread some of the corn mixture onto the husks. Place 1 cheese strip and 1 chile strip on top of the mixture. Top with more corn masa. Bring the edges of the corn husks over the filling to cover completely. Place the husk on a piece of square parchment paper. Fold ends of corn husks, then fold sides of parchment over tamale and fold up ends. Tie string around ends to hold in place. Continue until all tamales are tied. Place on a rack and steam approximately 35 to 45 minutes.