6 ears fresh corn on the cob with husks
3 c. Masa Harnina tortilla flour
1 c. lard or shortening
2 tbsp. sugar
1 tsp. baking powder
1 tsp. salt
2 c. shredded Monterey Jack cheese (8 oz.)
1 (4 oz.) can green chili peppers, rinsed, seeded, and chopped

Cut husks from corn. Wash husks; soak in warm water for 30 minutes. Drain. Meanwhile, cut off corn kernels; scrape cobs. Grind corn in food grinder or finely chop in blender. Measure corn; add water to make 2 1/2 cups. Combine with tortilla flour; mix well. Cover and let stand 20 minutes. In large mixer bowl, cream lard, sugar, baking powder, and salt until fluffy. Beat in corn mixture.

Measure 2 tablespoons dough onto each tamale wrapper; spread to a 5 x 3 inch rectangle. Place about 1 tablespoon cheese and 1/2 teaspoon chopped chili pepper on dough; roll up. (To cover dough, overwrap with soaked dried corn husks, foil, or parchment, if needed). Tie wrapper ends with corn husks or string. Place tamales on rack in large steamer or electric skillet. Add water to just below rack level. Cover; steam 35 to 40 minutes or until tamale pulls away from wrapper, adding water as needed. Makes 36 tamales.