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 - jpmd44a@prodigy.com
03-10-1997
Recipe by: Susan Feniger and Mary Sue Milliken
Converted by MM_Buster v2.0l.

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