Title: Tamales de elote
 Categories: Latino, 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 saut 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 pure the remainder
  with the milk.  Add the pure 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.
  
                                          per Emily Jorge
                                          Fidonet COOKING echo