Fresh Corn And Red Pepper Tamales

INGREDIENTS

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.
Recipe 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
Formatted for MasterCook by MR MAD, aka Joe Comiskey - [email protected]
03-10-1997
Recipe by: Susan Feniger and Mary Sue Milliken
Converted by MM_Buster v2.0l.

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