This is a print preview of "Fresh Corn And Red Pepper Tamales" recipe.

Fresh Corn And Red Pepper Tamales Recipe
by Global Cookbook

Fresh Corn And Red Pepper Tamales
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  Servings: 8

Ingredients

  • 8 x Corn ears, sufficient for 24 husks and
  • 1 1/2 c. Fresh corn kernels
  • 1/2 c. Red pepper dice
  • 1/2 c. Lowfat sour cream
  • 1/2 c. Lowfat milk
  • 3 Tbsp. Cornmeal
  • 1/2 tsp Baking pwdr
  • 1/2 tsp Salt
  • 1/2 tsp Cayenne pepper Lowfat sour cream garnish Paprika for garnish

Directions

  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 sufficient warm 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 c. of corn. Add in the red pepper, lowfat sour cream, lowfat milk, cornmeal, baking pwdr, 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 c. 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. Cold slightly, then serve with a dollop of lowfat sour cream and a drift of paprika.
  5. This recipe yields 8 tamales.