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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).
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2
In a large bowl, cover the husks with enough hot water to cover and leave to soak.
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3
With a sharp knife over a large mixing bowl, remove the corn kernels from the cobs saving all the juices.
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4
You should have about 1 1/2 cups of corn.
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5
Add the red pepper, sour cream, milk, cornmeal, baking powder, salt and cayenne pepper to the bowl and stir to mix.
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6
Drain the husks thoroughly in a colander and pat dry with paper towels.
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7
Place approximately 1/4 cup of the filling onto 1 husk and spread it slightly lengthwise.
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8
Bring the top and bottom ends to the center, overlapping slightly.
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9
Wrap another husk around it lengthwise, forming a cylindrical shape.
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10
Use one more husk to seal and secure the shape by wrapping the opposite way.
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11
Using butchers twine, tie securely crosswise and make a knot.
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12
Place the tamales in a steamer over simmering water and steam for 1 hour.
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13
Remove with a slotted spatula.
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14
Cut the strings and remove.
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15
Cool slightly, then serve with a dollop of sour cream and a drift of paprika.
