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1
Remove the corn husks by cutting off both ends of the cobs, trying to keep the husks whole.
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2
Place the largest husks in a pot of hot water and set aside to soak.
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3
To make the stuffing, working over a bowl, run the point of a sharp knife down the center of each row of kernels to release the juices, and then scrape with the dull side to remove the kernels from the cob.
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4
Melt the butter in a large skillet over medium heat.
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5
Saute the grits with the paprika 1 to 2 minutes.
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6
Add the red pepper, the corn and its juices, the salt, white pepper, sugar to taste, and the cream and simmer until the mixture thickens, 5 to 8 minutes.
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7
Set aside to cool.
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8
Then stir in the baking powder and refrigerate.
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9
Drain the corn husks on paper towels.
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10
Make ties for the tamales by cutting a few of the husks into 10 to 12 strips.
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11
To stuff the tamales, overlap 2 or 3 husks on a counter and spread about 3 tablespoons of filling down the center.
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12
Fold over the sides and then the ends to enclose the filling.
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13
Tie with a corn husk string.
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14
Repeat with the remaining husks and filling.
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15
In a steamer or large pot fitted with a rack, make a bed for the tamales by lining the steamer rack with the remaining corn husks.
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16
Add the tamales and steam over low heat 1 hour.
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17
Remove from the steamer and let rest 10 minutes.
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18
Serve hot with the fresh salsa and sour cream.
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19
(Leftover tamales can be reheated in a steamer over simmering water for 20 to 30 minutes.)
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20
For the Salsa:
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21
Combine all of the ingredients in a bowl.
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22
Stir and toss well.
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23
Serve immediately, or store in a covered container in the refrigerator no longer than a day.
