Fresh sweet corn tamales with roasted poblano and Monterey Jack

Cut the husks off two ears of corn, peeling them off as intact as possible and keeping them in a plastic bag so they do not dry out; remove the silks.

Cut the kernels off the cob into a bowl.

Pulse the kernels in a food processor to a medium-coarse puree.

Add about an equal amount of coarse masa and pulse to mix.

Add a stick of butter, about 1/2 teaspoon salt, about 1 1/2 teaspoons baking powder and about 2 tablespoons sugar; pulse to a light, fluffy batter.

Roast a poblano over high heat until blackened and blistered all over; cool, rub off the skin, pull out the seed pod, rinse, and slice into thin strips.

Fill the batter with poblano strips and fingers of Monterey Jack.