cups fresh corn
cup jack cheese, grated
cup poblano chiles, roasted, peeled and diced
teaspoons granulated sugar
teaspoons baking powder
cornhusks, soaked in warm water
In a mixing bowl, beat together lard, salt, sugar and baking powder until light and fluffy. Little by little, add the masa. So the dough doesn't get too thick, add a little milk while adding the masa. When all the masa has been added, continue mixing for 2 minutes or until no chunks of masa are in the dough. Add remaining ingredients; mix with a spoon. Shake excess water from cornhusks. Divide dough evenly among cornhusks. Roll husks closed, then fold up bottoms or use a strip of husk to tie the ends of the husks closed. Steam 1 hour before serving.