Fresh Corn And Red Pepper Tamales

Recipe Ingredients

8		Corn ears, enough for 24 husks and
1 1/2 cups	93g / 3.3oz	Fresh corn kernels
1/2 cup	118ml	Red pepper dice
1/2 cup	118ml	Sour cream
1/2 cup	118ml	Milk
3 tablespoons	45ml	Cornmeal
1/2 teaspoon	2.5ml	Baking powder
1/2 teaspoon	2.5ml	Salt
1/2 teaspoon	2.5ml	Cayenne pepper
		Sour cream - garnish
		Paprika - for garnish

Recipe Instructions

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.

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.

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 butcher's twine, tie securely crosswise and make a knot.

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.

This recipe yields 8 tamales.

Source:
TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken - From the TV FOOD NETWORK - (Show # TH-6220 broadcast 03-10-1997) - Downloaded from their Web-Site - http://www.foodtv.com

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