|Corn||1 1⁄2 Cup (24 tbs), cut from cob (3 Ears)|
|Flour||1⁄2 Cup (8 tbs)|
|Black pepper||1⁄8 Teaspoon|
|Egg||1 , slightly beaten|
|Shredded mild cheese||1⁄2 Cup (8 tbs)|
|Raisins||1⁄4 Cup (4 tbs)|
|Boiling water||1 Cup (16 tbs)|
Preparation remove husks and silks from the corn ears.
Reserve 12 largest strips of shucks for later use.
Cut corn from cob, measure cut corn (1 1/2 cups).
Combine corn, flour, egg, cheese, 2 tablespoons sugar, salt, pepper, and raisins.
Mix well; place 2 of the large shucks side by side, lengthwise, overlapping the edges about 1 inch for each tamale.
Place 1/4 cup corn mixture in center of each fold the lengthwise edges over the top as in wrapping a package.
Fold ends under the tamales to prevent filling from seeping out.
Place tamales in a saucepan with 1 tablespoon sugar, and boiling water to cover.
Cook slowly, covered, for 1 1/4 hours, or until filling is firm.
Serve hot or cold.