Recipe - Tamale De Elote

One half cup Milk
1 1/3 cup Roasted fresh corn kernels
1 cup Masa harina
14 tablespoon Butter; softened
1 teaspoon Baking powder
One half teaspoon Salt
One half cup Chiles poblanos; finely
minced
One half cup 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 ounce 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.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini