Instructions: Remove corn husks by trimming off both ends of the cobs, trying to keep husks whole. Place the large husks in a pot of hot water and set aside to soak. By running a sharp knife down the center of each row of corn kernels and scraping the cob with the dull side of the knife, remove the kernels from the cob.

In a large skillet, placed over medium heat, melt butter. Add the corn and its juices, along with the salt, pepper, sugar (if the corn isnt sweet) and cream. Let the mixture simmer until it thickens, about 5 to 8 minutes. Set aside to cool. Stir in baking powder and grits and reserve in the refrigerator.

On a paper towel drain the corn husks. Make ties for the tamales by cutting a few of the husks into strips. To stuff the tamales, overlap 2 or 3 husks and spread about 3 tablespoons of corn filling down the center. Fold over the sides and then the ends to enclose the filling. Tie with a corn husk string. Repeat with the remaining filling and additional corn husks.

In a steamer or a pot fitted with a rack, make a bed for the tamales with the remaining corn husks. Add the tamales to the steamer and let rest 10 minutes. Serve hot with the Salsa Fresca and sour cream.

NOTES : Joes note: I think this recipe should have been named Green Corn Tamales.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.