Title: Tamale de elote
 Categories: Latin, Vegetarian
      Yield: 4 Servings
 
    1/2 c  Milk
  1 1/3 c  Roasted fresh corn kernels
      1 c  Masa harina
     14 tb Butter; softened
      1 ts Baking powder
    1/2 ts Salt
    1/2 c  Chiles poblanos; finely
           -diced
    1/2 c  Jack cheese
      8    Dried corn husks
 
  Soak husks in hot water until pliable.  In a saute pan simmer the
  milk and corn together over medium heat until the corn becomes soft
  (about 10 minutes.  Strain the corn, reserve 1 cup, and puree the
  remainder with the milk.  Add the puree to the masa harina, and mix
  with a spoon or whisk. In a large bowl, whip the butter, baking
  powder, and salt together until light and fluffy. Incorporate the
  masa in 2 oz increments, whisking until light and fluffy (about 10 to
  15 minutes total). Fold in the green chile, remaining corn and cheese.
  
  Divide masa evenly between the corn husks, roll and tie tamales and
  steam for 30 minutes.  Let cool slightly and serve.