Huitlacoche (also spelled cuitlacoche) is a fungus which grows naturally on ears of corn (Ustilago maydis). The fungus is harvested and treated as a delicacy. The earthy and somewhat smoky fungus is used to flavor quesadillas, tamales, soups and other specialty dishes.
Dessert tamales filled with sweet corn kernels, raspberries, rasins and almonds.
From The New Texas Cuisine by Stephen Pyles; a simple tamale recipe stuffed with chorizo and onions.
This is a sample recipe from Tamales 101 by by Alice Guadalupe Tapp. If you have a Mexican market near by you may be able to purchase freshly made masa dough. If don't have a handy source and you don't care to take the time to make it from scratch the masa flour is a quick reasonable substitute.
From Vegetarian Gourmet 1993, Don Matesz. This a vegetarian tamale made with tofu, onion, bell pepper, soy sauce and mustard.