Fresh Corn and Red Pepper Tamales

1. 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).

2. 2

   In a large bowl, cover the husks with enough hot water to cover and leave to soak.

3. 3

   With a sharp knife over a large mixing bowl, remove the corn kernels from the cobs saving all the juices.

4. 4

   You should have about 1 1/2 cups of corn.

5. 5

   Add the red pepper, sour cream, milk, cornmeal, baking powder, salt and cayenne pepper to the bowl and stir to mix.

6. 6

   Drain the husks thoroughly in a colander and pat dry with paper towels.

7. 7

   Place approximately 1/4 cup of the filling onto 1 husk and spread it slightly lengthwise.

8. 8

   Bring the top and bottom ends to the center, overlapping slightly.

9. 9

   Wrap another husk around it lengthwise, forming a cylindrical shape.

10. 10

    Use one more husk to seal and secure the shape by wrapping the opposite way.

11. 11

    Using butchers twine, tie securely crosswise and make a knot.

12. 12

    Place the tamales in a steamer over simmering water and steam for 1 hour.

13. 13

    Remove with a slotted spatula.

14. 14

    Cut the strings and remove.

15. 15

    Cool slightly, then serve with a dollop of sour cream and a drift of paprika.

* Per serving · 4 servings · Values may vary.