Aww, shucks.

After you’ve read the story in today’s LENS about how to select a great ear of corn, try using it in this recipe.

Fresh Corn and Red Pepper Tamales
• 8 ears of corn (enough for 24 corn husks and 1 1/2 cups fresh corn kernels)
• 1/2 cup red pepper dice
• 1/2 cup sour cream
• 1/2 cup milk
• 3 tablespoons cornmeal
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon cayenne pepper
• Sour cream and paprika for garnish
Remove husks from corn, saving the large inner ones and discarding the very outer and small inside husks (you’ll need three husks for each tamale). In a large bowl, cover husks with hot water and leave to soak.
With a sharp knife over a large mixing bowl, remove corn kernels from cobs, saving all the juices. You should have about 1 1/2 cups corn. Add red pepper, sour cream, milk, cornmeal, baking powder, salt and cayenne pepper, and stir to mix.
Drain husks thoroughly in a colander and pat dry with paper towels. Place about 1/4 cup corn filling onto one husk and spread it slightly lengthwise. Bring 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 butchers twine, tie securely crosswise and make a knot.
Place tamales in a steamer over simmering water, and steam for one hour. Remove with slotted spatula. Cut strings and remove. Cool slightly, then serve with dollop of sour cream and a drift of paprika
Source: Food Network

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