Cut the ends of the corn. Remove the corn kernels from the cob with a knife.
Using a blender, add two cups of kernels at the time and puree until smooth. Repeat this process to puree all of the corn. Set aside.
In the bowl of an electric mixer using the paddle attachment, cream the butter and sugar until smooth. Add the cinnamon, salt, baking powder and vanilla extract.
Holding 1 corn husk in one hand, with the narrow end pointing toward you, spread a heaping ¼ cup corn mixture in center of husk.
Fold left side of husk over right side, then fold bottom up and tie with kitchen twine or a strip of husk.
Stand tamales up on rolled ends in steamer basket in a pot deep enough to hold them upright. Steam 60 to 70 minutes.
My favorite way to eat corn tamales? It’s frying them a little bit until they get nice and crispy and pairing them with over medium eggs. So good!