Sweet Corn Tamales with wild mushrooms,tomatillo-avocado salsa, pumpkin seeds

• 8 cups sweet corn, grated
• 5 shallots, diced
• 1 T garlic
• 8 cups heavy cream
• 4 cups grits
• 1 tsp black pepper ground
• 1 T salt
• 2 T olive oil
• 2 T butter
• 2 cups of grated gruyere and cheddar cheese

Sauté shallots and garlic in the olive oil and butter until soft. Add the grated corn and bring to the boil; add cream, bring to boil again. Add the grits; season with salt and pepper, stir until well combined, reduce heat and simmer until the grits are tender (approximately 10-15 minutes).Stir in the cheese. Pour into hotel pan and cool. Yields approx. 60 tamales (2 1/2 ounces each)

Wild Mushrooms:
• 1 pounds of chanterelle, lobster or porcini
• 1 T butter
• 1 T olive oil

Clean and slice mushrooms, sauté in the olive oil and butter in three separate batches until well colored and tender. Toward the end of cooking, add:
• ½ T Porcini powder
• 1 T garlic
• 1 T shallots, chopped
• ½ t cumin
• ½ t salt
• ¼ t fresh oregano, chopped
• ¼ t pepper

Tomatillo Avocado Salsa
• 1.25 pounds peeled tomatillos
• 1 small jalapeno
• 1 each avocado
• ¼ cup red onion, small dice
• 2 T lime juice (or to taste)
• 1/2 bunch chopped cilantro
• Salt/ pepper to taste

Combine all ingredients and blend. Check for seasoning (salt and pepper)

Corn Husks, washed and soaked.
• 2 oz corn mixture
• 1/2 oz mushrooms

Fill each husk first with corn mixture, and then stuff with mushrooms.

Tamales in husk
Tomatillo-avocado salsa
Toasted Pumpkin seeds
Cilantro sprig

To plate, remove outer husk from steamed tamales and discard. Open inner husk to show tamale, place side by side on plate. Spoon salsa over each tamale inside the husk, sprinkle with pumpkin seeds, garnish with cilantro sprig.