The corn husks resulting from this spicy recipe can be dried out and
reused as a tamale casing.
6 ears corn, shucked
Water, as needed
3 tablespoons vegan margarine
1/2 teaspoon chipotle powder
1/2 teaspoon salt
1. Place the corn in a 4-quart slow cooker and cover with water until it is
1" from the top of the slow cooker.
2. Cook on high heat for 2 hours.
3. While the corn is cooking, combine the vegan margarine, chipotle
powder, and salt in a small bowl. When the corn is done cooking, rub a
small spoonful of the vegan margarine mixture on each cob and then