Soak corn husks in a bowl of water for 10 minutes. Drain and rinse well. Pat dry and set aside.
Place 5 cups of the corn kernels in a food processor. Process until coarsely pureed.
Combine the pureed corn, masa harina, lukewarm water, baking powder, salt and vegetable oil in a large bowl. Mix until well blended. Set aside.
Meanwhile, heat olive oil medium heat. Add pepper, onion and red pepper flakes. Saute for 7-10 minutes, or until vegetables are soft.
Transfer the vegetables to a food processor. Add tomatillo, jalapeno, garlic, lime juice, cilantro and salt. Process until smooth.
Place a soaked corn husk on a flat surface.
Place 3 tablespoons of the masa mixture in the center of the corn husk.
Flatten the masa mixture with your hand. Form a small well in the center of the mixture.
Add 1 tablespoon of sautéed vegetables to the well.
Fold the long side of the corn husk over the filling to cover. Fold over the ends so that they overlap.
Tie with a thin strip torn from an extra soaked husk.
Repeat to make 40 tamales in all.
In a large saucepan, bring 2-3 inches of water to boil. Place tamales on a perforated rack and position just above the water. Cover and steam for 1-1.5 hours, or until masa mixture is firm.
