I just found this surfing the net... I do not know if it is good, as I am going to try it this weekend. I found it in a Arizona on-line article (Good Morning Arizona) and the Chef was listed as being from Macayo's.

GREEN CORN TAMALES

6 ears fresh corn with husks
3 cups masa harina tortilla flour
1 cup lard or shortening
2 Tbsp. sugar
1 tsp. baking powder
1 tsp. salt
2 cups monterey jack cheese, shredded
4 oz. green chile peppers, rinsed, seeded and chopped

Cut husks from corn; wash, soak in warm water for 30 minutes, then drain. Cut corn off the cob, making sure to scrape the cobs. Grind corn in food grinder or blender. Measure corn, then add enough water to equal 2-1/2 cups. Combine with tortilla flour; mix well. Cover and let stand 20 minutes. In a large bowl, cream lard, sugar, baking powder and salt until fluffy. Add corn mixture.

Measure 2 Tbsp. dough onto each tamale wrapper. Spread into a 3-inch-by-5-inch rectangle. Place 1 Tbsp. cheese and 1/2 tsp. chopped green chile pepper on dough; roll up. To cover dough, overwrap with soaked and dried cornhusks, foil or parchment paper, if needed. Tie wrapper ends with cornhusk or string. Place tamales in a large steamer or electric skillet. Add water to just below the steamer basket. Cover and steam 35 to 40 minutes or until tamale pulls away from wrapper easily. Add water to steamer as needed.