Free Recipe Fresh Corn And Red Pepper Tamales

Recipe Type: H Recipes

Recipe Preparation: cook

Cooking Ingredients for Fresh Corn And Red Pepper Tamales Recipe

8 Corn ears; enough for 24
-husks and
1-1/2 c Fresh corn kernels
1/2 c Red pepper dice
1/2 c Sour cream
1/2 c Milk
3 tb Cornmeal
1/2 ts Baking powder
1/2 ts Salt
1/2 ts Cayenne pepper
Sour cream; garnish
Paprika; for garnish

Fresh Corn And Red Pepper Tamales Preparation

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

Cooking Temperature:

Recipe Serves: 8

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