This started as an effort towards blackened cod, which doesn't work because the cod flakes apart. Instead I wrapped them in fresh corn husks, a la tamale, and blackened them instead. This contained the fish, which sort of steamed, and the blackening spice on the corn husks came off on the food, the plate, the fingers when you open them, and seasoned the fish lightly. I included the corn kernels in the tamale as a nod to the tamale's staple cooked corn meal filling. Served with lemon wedges -- well, OK, slices, and just a couple of drops of hot sauce.
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