Heat the corn oil in a saucepan. Add the corn and bell peppers and sauté over medium heat for 10 to 12 minutes, stirring frequently, until tender. Remove from heat and let cool to room temperature.
Transfer 3/4 of this mixture to a blender and blend for 1 minute. Do not over-mix. Add the remainder of the mixture and other ingredients and pulse until thoroughly combined.
Place one of the cornhusks on a flat surface. Scoop about 3 ounces of the mixture into the husk. Close the sides of the husk around the mixture twisting both ends.
Tie both ends of the tamales with a strip of husk 1/2 inch wide. Stuff and tie the remaining tamales and set aside.
In a large saucepot place two inches of water and a vegetable basket. Place the tamales in the basket, cover and heat over a medium boil for 50 minutes.
Serve tamales hot.Makes 6 Source: