Tamale De Elote

• 1/2 cup milk
• 113 cups corn fresh, roasted
• 1 cup masa harina
• 14 tablespoons butter softened
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 cup poblano peppers finely diced
• 1/2 cup monterey jack cheese
• 8 each corn husks dried

1. Soak husks in hot water until pliable.
2. In a saute pan simmer the milk and corn together over medium heat until the corn becomes soft, about 10 minutes.
3. Strain the corn, reserve 1 cup, and puree the remainder with the milk.
4. Add the puree to the masa harina, and mix with a spoon or whisk.
5. In a large bowl, whip the butter, baking powder, and salt together until light and fluffy.
6. Incorporate the masa in 2 oz increments, whisking until light and fluffy.
7. Fold in the green chile, remaining corn and cheese.
8. Divide masa evenly between the corn husks, roll and tie tamales and steam for 30 minutes.
9. Let cool slightly and serve.

milk, corn fresh, masa harina, butter, baking powder, salt, peppers, cheese, corn husks

Taken from recipeland.com/recipe/v/tamale-de-elote-36485 (may not work)