- 16 dried corn husks
- 3 cups chicken or vegetable stock
- 8 tablespoons extra virgin olive oil
- 1 ½ cups stone-ground yellow corn meal
- 4 cups fresh corn kernels, from about 3 cobs, husks reserved
- 6 ounces fresh chanterelle mushrooms, trimmed
- 2 canned chipotle chilies, mashed
- 1 tablespoon minced fresh cilantro leaves
- Mayonnaise seasoned with cayenne, optional
- Place dried corn husks in warm water to cover for 30 minutes. Meanwhile, heat stock with 6 tablespoons oil to a simmer in a saucepan. Slowly pour in cornmeal, stirring constantly. Add 1 teaspoon salt, or to taste. Cook, stirring, about 30 minutes, until mixture is thick. Fold in fresh corn kernels, cook a few minutes, remove from heat and cover.
- Heat remaining oil in a skillet. Add chanterelles and sauté over medium heat until tender, about 10 minutes. Stir in chipotles. Season to taste with salt. Set aside.
- Drain soaked husks and pat dry on paper towels. Tear 16 long, narrow strips from fresh husks.
- Place a couple tablespoons of cornmeal mixture in center of a soaked husk. Place a scant tablespoon of chanterelle mixture in center of cornmeal. Fold husk up and over filling to make a neat package; tie with a strip of fresh husk. Repeat to make 16 tamales.
- Shortly before serving, line a steamer with fresh husks. Place tamales on husks and steam 20 minutes. To serve, snip ties and open husks. If desired, pass mayonnaise alongside.