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Cream Corn And Cheese Tamale Filling Recipe
by Global Cookbook

Cream Corn And Cheese Tamale Filling

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	Servings: 12

Ingredients

1 c. Corn kernels
1/3 c. Finely minced onion
1 x Jalapeno chile pepper, stem and mince

1 1/2 c. Queso asadero, grated
2 Tbsp. Heavy cream

Directions

WHITE CHEESE, fresh, semi soft: Monterey jack, farmers, queso asadero, fresco. etc. CORN: 1 large ear yields 1 c. kernels.
Place all ingredients in a medium bowl and stir to mix. Use right away or possibly store in the refrigerator overnight. Maximum: 24 hours.
MAKES 2 c. enoughfor 12 tamales.