Just got back from an extended lunch where we dropped by the local produce stand and got a big old bag of green chiles and 36 ears of corn.
Going to have to diverge a little from the traditional lots of cheese and extra cream here because loml has a bit of a reaction to casein so we'll skip that . We are going to add some chicken, have a bunch of getting-old frozen thighs that will go into the crock pot tonight. I was planning on roasting the corn in the husk to sweeten it up a little and make it easier to shuck (I think it has a good flavor as well).
Still figuring out the best recipe based on those constraints (have done lots of tamales but not much on the green corn side other than eating ) so any thoughts there welcome from anyone who's done this one before.
I have a 7 gallon brew pot with a steamer bottom we'll use to cookem so that should be no problem (its worked for regular tamales..).