|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.
Calories 281 Calories from Fat 69
% Daily Value*
Total Fat 9 g13.3%
Saturated Fat 4 g20%
Trans Fat 0 g
Cholesterol 56.4 mg18.8%
Sodium 313 mg13%
Total Carbohydrates 42 g14.1%
Dietary Fiber 2.6 g10.5%
Sugars 12.2 g
Protein 10 g19.9%
Vitamin A 6.2% Vitamin C 0.32%
Calcium 15.5% Iron 8.7%
*Based on a 2000 Calorie diet