I love tamales, but who has all day to wrap them?  Here is a much easier solution!  You basically make one big tamale in a baking dish and bake instead of steam.  Super easy and super yummy!  

Corn Tamale Bake

Serves 6

What you'll need:

5 ears of corn

2 tbsp. butter

a big pinch of kosher salt

a pinch of white pepper (if you don't have white regular black pepper is fine)

1/2 cup heavy cream

1/4 cup grits

1 green chili, de-seeded and finely chopped or a half a small can of green chilies 

1 1/2 cups sharp cheddar cheese, grated

What you'll do:

Preheat the oven to 350 degrees.  Peel the husks off all the corn and place in a bowl of water.  Remove all the silky strings.  Next, cut all the corn off into a large bowl.  

6a012876272fb6970c0134836703b9970c-800wiNow take half of the corn and liquid and put in a food processor with the grits and pulse until pureed and set aside.  In a large pan melt the butter and add the rest of the corn, cream, salt and pepper.  Saute on low for about 5 minutes.  Add the pureed corn to the pan and stir.  Turn the heat off, add a handful of the cheese and mix.  Fold in the chilies.  

Grease a 8×8 baking dish and line with some corn husks.  Dollop some mixture on the husks to keep them flat.

6a012876272fb6970c0133f03d3eaf970b-800wiNow take more husks and tuck them under and let them flap over the sides.  Then put a the rest of the mixture in minus a quarter of it.  Put a layer of cheese down, then the rest of the mixture.

6a012876272fb6970c013483670b3f970c-800wiFold the husks down on top of it.  And seal with a couple toothpicks.

6a012876272fb6970c013483670f2a970c-800wiCover with foil and bake for  30-45 minutes.  If the husks start to brown, place a piece of foil over the dish.  Serve warm and sprinkle with diced purple onions and tomatoes.

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