Green Corn Tomales

Karen Sokol, from the kitchen of El Cholo.

At El Cholo, the Green Corn Tamales are served only from May through October, when the corn is the sweetest. These are Charlie's favorite things on the menu. They are worth the 700-mile drive from Salt Lake City to southern California. Going to Los Angeles and eating at El Cholo on Western Ave. in the 60's and 70's was always a special treat for me. It continues to be our all time family favorite restaurant.

Makes 12 tamales (8 oz. each)

24 ears yellow corn (best May through October)

1/2 lb. cornmeal

1/4 pound shortening

1/4 pound unsalted butter

3/4 c. sugar

1/2 c. half and half or cream

1 tsp. salt

12 one-ounce strips cheddar cheese

24 ounce can Ortega chilies

Parchment paper, cut into squares

White cotton string

Cut both ends of the corn, remove the husks and save for wrappings. Cut the corn kernels off the cob. In a food processor, grind the kernels with the cornmeal. Set aside.

Beat the shortening and butter together until creamy. Add the sugar, half and half, and salt. Add the corn mixture and mix well.

For each tamale, overlap two corn husks. Spread some of the corn mixture onto the husks. Place 1 cheese strip and 1 chili strip on top of the mixture. Top with more corn mixture. Bring the edges of the corn husks over the filling to cover completely. Place 1 husk on a square of parchment paper. Fold ends of corn husks up, over the tamale, then fold sides of parchment over tamale and fold up ends. Tie string around the little package to hold in place. Continue until all tamales are prepared. Place on a rack and steam approximately 35 to 45 minutes.