Fresh corn and red pepper tamales

Yield: 8 servings

Measure Ingredient
8 \N Corn ears; enough for 24 husks and
1½ cup Fresh corn kernels
½ cup Red pepper dice
½ cup Sour cream
½ cup Milk
3 tablespoons Cornmeal
½ teaspoon Baking powder
½ teaspoon Salt
½ teaspoon Cayenne pepper
\N \N Sour cream; garnish
\N \N Paprika; for garnish

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 1½ 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 ¼ 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 -

Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@...

03-10-1997

Recipe by: Susan Feniger and Mary Sue Milliken Converted by MM_Buster v2.0l.

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