Ingredients Jump to Instructions ↓

  1. 8 Corn ears, enough for 24 husks and 1 1/2 cups 93g / 3 1/3oz Fresh corn kernels

  2. 1/2 cup 118ml Red pepper dice

  3. 1/2 cup 118ml Sour cream

  4. 1/2 cup 118ml Milk

  5. 3 tablespoons 45ml Cornmeal

  6. 1/2 teaspoon 2 1/2ml Baking powder

  7. 1/2 teaspoon 2 1/2ml Salt

  8. 1/2 teaspoon 2 1/2ml Cayenne pepper

  9. Sour cream - garnish

  10. Paprika - for garnish

Instructions Jump to Ingredients ↑

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

  2. 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.

  3. 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.

  4. 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.

  5. This recipe yields 8 tamales.


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