8 ears of corn (enough for 24 corn husks and 1 1/2 cups fresh corn kernels)
1/2 cup diced red bell pepper
1/2 cup sour cream, plus more for garnish
1/2 cup milk
3 tablespoons cornmeal
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon cayenne pepper
Paprika, for garnish
Remove husks from the corn, saving large, inner ones and discarding very outer and small, inside husks (you will need 3 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 kernels from corncobs, saving all juices. You should have about 1 1/2 cups corn. Add the bell pepper, sour cream, milk, cornmeal, baking powder, salt and cayenne pepper; stir to mix.
Drain husks thoroughly in a colander and pat dry with paper towels. Place about 1/4 cup corn filling onto 1 husk and spread it slightly lengthwise. Bring top and bottom ends to center, overlapping slightly. Wrap another husk around it lengthwise, forming a cylindrical shape. Use 1 more husk to seal and secure shape by wrapping opposite way. Using butchers twine, tie securely crosswise and make a knot.
Place tamales in a steamer over simmering water and steam for 1 hour. Remove with a slotted spatula. Cut strings and remove. Cool slightly, then serve with dollop of sour cream and a drift of the paprika
— Recipe from Food Network.