Sweet Corn Tamales

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Rick Bayless


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2 larges ears fresh sweet corn in their husks

1 pound (about 2 cups) fresh masa for tamales

OR about 1 3/4 cups masa harina for tamales mixed with 1 cup plus 2

tablespoons hot water, then allowed to cool

4 ounces (one stick) unsalted butter, cut into 1/2-inch bits and slightly softened

2 tablespoons sugar

1/2 teaspoon salt

1 1/2 teaspoons baking powder

1 poblano chile, roasted, peeled and sliced

6 ounces melting cheese like Chihuahua, Monterey Jack or mild cheddar, cut into 3-inch sticks.

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