Leaf Bread

6 ears fresh Sweet Corn
1-3 Tbs Cornmeal (optional)
Salt and Pepper
Melted Butter

Shuck corn, reserving husks. Holding corn upright on end, use a sharp knife to make a shallow cut down the middle of each row of kernels. Use the blade in a scraping downward motion to remove corn from cobs. In a blender or food processer, process corn into a paste. If corn seems too liquid, stir in enough cornmeal to make it easier to handle. Season with salt and pepper and reserve.
Rinse reserved husks under cold running water and pat dry. Spoon 3-4 Tbs of corn paste into a large husk. Wrap in more husks to completely envelop paste. Tie ends with strips of husk. Continue until all paste is used. Six ears of corn should make 12-15 small, tamale-like packages. Steam leaf bread over boiling water for about 45 minutes.