Ingredients

• 8 ears of corn (enough for 24 corn husks and 1 1/2 cups fresh corn kernels)
• 1/2 cup red pepper dice
• 1/2 cup sour cream
• 1/2 cup milk
• 3 tablespoons cornmeal
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon cayenne pepper
• Sour cream and paprika for garnish

Browse by ingredient

Instructions

1. Remove the husks from the corn, saving the large inner ones and discarding the very outer and the small inside husks (you'll need 3 husks for each tamale). In a large bowl, cover the husks with enough hot water to cover and leave to soak.
2. With a sharp knife over a large mixing bowl, remove the corn kernels from the cobs saving all the juices. You should have about 1 1/2 cups of corn. Add the red pepper, sour cream, milk, cornmeal, baking powder, salt and cayenne pepper to the bowl and stir to mix.
3. Drain the husks thoroughly in a colander and pat dry with paper towels. Place approximately 1/4 cup of the filling onto 1 husk and spread it slightly lengthwise. Bring the top and bottom ends to the center, overlapping slightly. Wrap another husk around it lengthwise, forming a cylindrical shape. Use one more husk to seal and secure the shape by wrapping the opposite way. Using butchers twine, tie securely crosswise and make a knot.
4. Place the tamales in a steamer over simmering water and steam for 1 hour. Remove with a slotted spatula. Cut the strings and remove. Cool slightly, then serve with a dollop of sour cream and a drift of paprika.