Servings: 4 to 6

5 cups frozen corn, thawed 5 cups frozen corn, thawed
½ cup masa flour (for tamales) ½ cup masa flour (for tamales)
¼ cup vegetable broth ¼ cup vegetable broth
1  4 ounce can chopped green chilies 1  4 ounce can chopped green chilies
2 tablespoons chopped roasted red peppers 2 tablespoons chopped roasted red peppers
2 tablespoons chopped black olives 2 tablespoons chopped black olives
½ cup tofu sour cream (recipe in the June 2002 newsletter) ½ cup tofu sour cream (recipe in the June 2002 newsletter)
¼ teaspoon salt (optional) ¼ teaspoon salt (optional)

Preheat oven to 350 degrees.
Place the corn, masa flour and broth in a food processor.  (If you have a small processor, do this in batches.)  Process until fairly smooth.  Scrape into a large bowl.  Add chilies, chopped peppers, olives, tofu sour cream and salt.  Mix well.  Turn into a casserole dish.  (To prevent sticking, lightly oil the dish first with a small amount of oil on a paper towel.)  Cover and bake for 1 hour.  Remove from oven and let rest for about 10 minutes before serving.
Serve with salsa, enchilada sauce or guacamole to spoon over the top.