12fresh corn husk leaves or dried, soaked corn husks
1tablespoonchopped, fresh oregano or 1 teaspoon dried
12medium shrimp, peeled, deveined and diced
Whip lard or Crisco with a fork or wire whisk until somewhat fluffy. Add Masa flour and whip to combine.
Cut corn kernels from cobs and scrape cobs to extract as much milk as possible. Grind kernels and corn milk in a food processor until all kernels are ground. Add lard and Masa mixture and pulse to combine. Add salt, pepper, and oregano and pulse to combine. The mixture should be fairly thick, almost a dough. Transfer this mixture to another bowl.
Pulse shrimp in the food processor and stir into the corn mixture.
Lay a corn husk out and place a heaping tablespoon of the batter in the middle. Fold the left, then right, then bottom of the husk up over the filling to make an open ended tamale-like packet. Insert a popsicle stick deep into the filling.
Tear a small strip off a corn husk and use it to tie the packet closed. Stand the packets open side up in a loaf or similar-sized pan that will keep them upright and close, but allow some room for them to steam.
Place in a 325 degree oven for about 30 minutes, or until somewhat firm. To eat, unwrap and eat filling from the stick. Excellent alone, or with a mild green salsa.