I've made the components of this dish so many different ways over the last few years and this is my latest version for an appetizer. I've skipped the traditional tamale-making step of the masa and lard, and opted to use fresh corn husks as a simple package for steaming a mixture of corn, Cojita and Monterey Jack cheeses, lime juice, cilantro and macerated red onion layered with roasted poblano pepper strips and topped with shrimp. The packages are wrapped, tied, and steamed until the shrimp is cooked and the cheeses melt. I've done this exact recipe using the roasted poblano pepper as a shell for the corn mixture, topped with shrimp or with the roasted pepper diced up and mixed into the corn mixture with the shrimp for a entree. All have been successful and what I've loved about this dish is the flexibility it offers for presentation and for heat. If you want to eliminate the poblano, no problem. There's still enough yummy things happening here. The packages can be made in advance, refrigerated and steamed 20 minutes before dinner is served. I've loaded different pictures showing the packages.

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