Easy Green Corn Tamales in Cazuelas
| Yield: | 1 Servings |
| Categories: | Mexican, Tamale |
| 6 | c | Fresh or frozen-defrosted corn kernels (about 10 ears of fresh corn |
| Or two 1-pound bags of frozen corn) | ||
| 1/2 | c | Yellow cornmeal |
| 1 | tb | Rice flour (up to 2) |
| 2 | tb | Granulated sugar |
| 1 | ts | Salt |
| 1/2 | c | Reduced-fat sour cream |
| 4 | tb | Butter; softened |
| 4 | Anaheim chilies; roasted and seeded, or 7-ounce can green chilies, cut | |
| Into 8 strips | ||
| 6 | oz | Asadero or Monterey Jack cheese, cut into 8 strips |
| 8 | Fresh corn husks removed from corn, rinsed in hot water or dried corn | |
| Husks soaked in hot water and drained |
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