Grandma Rose's Green Corn Tamales

2 day white green corn (Mexican June variety)
1 pound cottage cheese
1 1/2 pound margarine
1/4 teaspoon baking soda
1 Tablespoon salt
2 pounds Longhorn cheese, grated
12-18 whole long green chilis

Place whole chilis on baking sheet and broil until soft and blistery. Peel. Meanwhile cut large end of corn. Peel away husks. Retain inner leaves. Shave off kernels into large bowl. Force kernels through grinder or blender. Mix in margarine, kneading the mixture, adding more margarine if corn is dry. Add salt, baking soda and cottage cheese.

Place 2-4 Tablespoons of masa mixture in center of each corn husk, top with grated cheese and strips of chili. Fold one side of corn husk over mixture and overlap. Finish folding. Stand up tamales top end up and steam 2 or 3 minutes. Can freeze.