Green corn tamales Recipe - Los Angeles Times

For an ill-fated book, I once had to come up with 12 ways to cook halibut and was feeling a little desperate after grilled, baked, broiled, poached, beer-battered, nut-crusted and even planked. Shucking corn for the ninth recipe, a chowder, I found the perfect raw material for No. 10.Thinking bac
Unfolding the husks at the table is like unwrapping a very fragrant gift. Green corn tamales, made from fresh corn rather than dried masa and steamed in the fresh husks are airy rather than dense and, even blended so heavily with cheese, butter and green chiles, just packed with corn taste from the inside out. From the story: Wrapped up in summer

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