Mexican Recipes from www.EagleKnights.com

Fresh Corn Tamale Pie

   6   ears        sweet corn -- kernels cut off or just use 
                        ( 4 to 5 cups of frozen corn )
   2   cloves      garlic -- minced
   1    Tablspn    oil
   1/3  cup        ground pork
   1 3/8  cups   raisins
   1/4  cup        stuffed green olives -- chopped
   2                  poblano peppers -- roasted, seeded and
                       chopped
   1/2  teaspn   ground cumin
   1/2  teaspn   oregano

Puree corn kernels with salt and pepper in a blender.  Butter a small loaf pan and put half the corn puree in bottom.  In a medium skillet, sauté onion and garlic in the oil until softened.  Add pork and brown lightly.  Add raisins, olives, chilies, cumin and oregano and sauté for 2 to 3 minutes.
     Spread mixture over bottom layer of corn in loaf pan and cover it with remaining corn puree.  Cover pan tightly with foil and bake at 350  for about 30 minutes.