Serves: 24
Total Calories: 18

6 ears medium corn with all leaves attached
1/3 cup masa, harina, (flour for corn tortillas)
1/2 teaspoon baking powder
1/4 cup softened butter, lard, or solid vegetable shortening
2 teaspoons sugar
1/2 teaspoon salt

1. With a sharp heavy knife, cut around the wide end of each ear of corn to release the corn husks from the cobs. Peel off the husks without tearing. Put the husks in a large pan of warm water. Rinse then wrap them in a damp kitchen towel. Remove all silk from the corn and discard. Rinse the corn and cut the kernels off the cobs into a large bowl. With the dull side of the knife scrape the residual corn from the cobs from top to bottom into the bowl.

2. Grind the corn in a food processor to a coarse purée, pulsing about 10 to 12 times. Transfer back to the bowl. Mix in the remaining ingredients, and beat well with a wooden spoon about 30 seconds.

3. For each tamale, put about 1/4 cup filling on the inside curved part of the leaf near the wide end. Fold in the two sides, overlapping, to cover the filling. Fold the narrow end toward the wide end. Lay seam side down on a plate. Cover with a damp towel. Repeat until all are filled.

4. Put about 3 inches of water into a large steamer and drop in a coin. (A rattling coin means there's still water in the pot.) Line the steamer rack with extra corn husks. Stack the tamales, folded ends down on the husks. Cover with more corn husks or aluminum foil. Tuck a kitchen towel on top and put on the lid. Bring to a boil then reduce heat to a medium boil. Steam the tamales 45 minutes or until the dough pulls away from the husk. Do not let the steamer boil dry. If the coin stops rattling, very cautiously add more hot water.

From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 24
Total Calories: 18
Calories from Fat: 17

More Recipes from the 1,000 Mexican Recipes Cookbook:
* Enchiladas, Tamales, and Tortilla Casseroles
Baked Aztec Chicken Casserole
Basic Corn Tortilla Dough
Basic Corn Tortillas
Basic Crepes
Basic Tamale Dough
Black Bean Enchiladas
Cheese Enchiladas in Red Sauce
Cheese and Tortilla Casserole
Chicken and Tortilla Casserole with Green Sauce
Corn Crepes
Corn Crepes with Chicken and Corn
Crepes with Corn Mushroom
Folded Tortillas in Bean Sauce
Folded Tortillas in Pasilla Chile Sauce
Folded Tortillas in Tomato Sauce
Fresh Corn Tamales
Masa Dumplings
Meatball and Tortilla Casserole
Mushroom Crepes
Pork and Tortilla Casserole
Potato and Tortilla Casserole
Seafood Enchiladas
Stacked Beef Enchiladas
Swiss Enchiladas
Tamales Wrapped in Swiss Chard
Tamales in Banana Leaves, Oaxaca Style
Tamales with Beef or Pork
Tamales with Chicken
Tamales with Jalapeños, Cheese, and Corn
Tamales with Shrimp
Tamales, Monterrey Style
Tortilla, Bean, and Corn Casserole
Tortilla, Corn, and Zucchini Casserole
Tortillas in Ancho Chile and Red Pepper Cream Sauce
Turkey Enchiladas in Green Sauce
Vegetable Enchiladas
Vegetable Tamales with Black Bean Sauce
White Flour Tortillas
Yucatán Tamale Pie