What to do with all that fresh corn from the garden.

		4 cups roasted corn kernels, fresh off the cob
		2 cups masa harina
		3/4 teaspoon baking powder
		3/4 teaspoon salt
		1 teaspoon ground cumin
		4 tablespoons softened butter
		1/3 cup shortening
		1 cup water
		24 fresh corn husks
		2 roasted Poblano peppers,  skinned, seeded and cut into strips

1. Preheat oven to 350 degrees.

2. Grill the ears of corn on a gas barbecue until the kernels are lightly browned,  not charred.

3. Let the ears cool and with a knife or corn stripper,  cut the kernels off the cob.

4. Mix the masa, baking powder, salt, and cumin thoroughly together.
5. In another bowl, beat the butter and shortening together until light and creamy, about 5 - 6 minutes.
Add the corn and mix vigorously for 1 minute.
6. Gradually beat in 4 tablespoon of masa mixture, then 4 tablespoons of water until light and fluffy,
about 1 minute. Continue adding and beating in the masa and water, alternately, until the dough is very smooth and of spreading consistency, about 5 minutes.

7. Place 1 husk on a flat surface and put about 3 tablespoons of dough in the center. Form it into a
cylinder, leaving 1-inch on each end. Add 3 or 4 strips of roasted poblano pepper (You can dice the poblano peppers and add to the masa mix to make the process faster).  Fold the sides of the husk to the center to overlap. At this point you can tie them or fold the pointed end over the center of
the tamale. Repeat with remaining filling.

8. Place the tamales seam side down on a 4-inch square piece of foil. Fill the foil with 1 tablespoon of
water and seal the foil closed, seam on top. Place in the oven and bake for 30 minutes.

9. Serve with beans,  enchiladas,  or a green salad. 

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