Tamale De Elote

Directions

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.