How to make it

  • Shuck corn, reserving outer husks.
  • Cut corn kernels from cob with sharp knife. Grind or puree corn kernels with cream. Place in a mixing bowl; stir in cornmeal, flour, baking powder, salt, Tabasco sauce and egg. Beat in melted butter and chili pepper.
  • Soften reserved corn husks in boiling water; cool under cold water and pat dry with towels. Grease 10-12 wells of a muffin pan and line with corn husks; fill with corn mixture.
  • Bake in a 350 oven for 30 minutes.
  • Serve with Red Pepper Paste or Roasted pepper and Tomato Salsa.

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