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Add a photoServings: 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
- 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.
- 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.
- 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.
- 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.
- This recipe yields 8 tamales.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 91g | |
| Recipe makes 8 servings | |
| Calories 94 | |
| Calories from Fat 31 | 33% |
| Total Fat 3.6g | 5% |
| Saturated Fat 1.85g | 7% |
| Trans Fat 0.0g | |
| Cholesterol 8mg | 3% |
| Sodium 248mg | 10% |
| Potassium 202mg | 6% |
| Total Carbs 14.68g | 4% |
| Dietary Fiber 1.7g | 6% |
| Sugars 3.24g | 2% |
| Protein 2.76g | 4% |
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