Shuck corn, reserving a dozen or so large husks. Wash husks and lay flat in a dish of water to keep moist. Remove silks from corn and cut corn off cobs deeply. A corn cutter can be used, but I stand each ear upright in a large shallow bowl and cut from top to bottom with a sharp knife. The corn can be chopped in a food processor, blender, or food grinder - or with a metate, a three legged grinding stone that still is in use in the Southwest and Mexico. Grind the corn until it is doughy, though small pieces of fiber will remain. Season with salt and butter. Stir in enough corn meal to form a dough that holds its shape when pressed in the hand. If too crumbly, add more butter or a little water. Line a well greased 2 quart baking dish with corn husks, letting ends extend above rim. Spread a thin layer of the corn mixture over husks to anchor them. Sprinkle cheese over corn, then distribute chiles evenly in baking dish. Cover with remaining corn dough, fold husks over tamale, and press into top. Press additional husks into tamale. Preheat oven to 350 degrees and bake until firm but not dry, about 45 minutes. If top dries out before tamale is set, cover with foil. Serve hot with barbecued meat or beans. Recipe by: COOKING LIVE SHOW #CL9161
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|Serving Size: 1 Serving (1518g)|
|Recipe Makes: 1|
|Calories from Fat: 1611 (28%)|
|Amt Per Serving||% DV|
|Total Fat 179g||239 %|
|Saturated Fat 84.8g||424 %|
|Monounsaturated Fat 48.7g|
|Polyunsanturated Fat 30.5g|
|Cholesterol 356.7mg||110 %|
|Sodium 1796.4mg||62 %|
|Potassium 4019.2mg||106 %|
|Total Carbohydrate 924.9g||272 %|
|Dietary Fiber 95g||380 %|
|Sugars, other 829.9g|
|Protein 174.7g||250 %|
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Calories per serving: 5857
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