Time: 1 1/2 hours 16 dried corn husks 3 cups chicken or vegetable stock 8 tablespoons extra virgin olive oil 1 1/2 cups stone-ground yellow corn meal Salt 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. 1. 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. 2. 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. 3. Drain soaked husks and pat dry on paper towels. Tear 16 long, narrow strips from fresh husks. 4. 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. 5. 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. Yield: 16 tamales.