10wholeears of corn (elotes)or 11 cups fresh corn kernels (not frozen or cooked)
Corn husks from corn
3sticksunsalted butter at room temperature12 onces
1 ½cupswhite sugar
1 ½teaspoonvanilla extract
2 ½cupscorn flour/corn meal or corn muffin mix if you can't find regular corn flourThis is in case the the tamale mix comes out watery due to the corn.
Cut the ends of the corn with a knife
Peel the corn and reserve the largest corn husks. Place corn husks in a large container Cover with hot water. Weigh husks down with a heavy plate to keep them submerged. Soak husks for a minimum of 30 minutes until soft and pliable.
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. About a minute. 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. About 2 minutes.
Add the cinnamon, salt, baking powder and vanilla extract. Mix for 1 minute.
Add the pureed corn kernels a little bit at the time, ensuring everything is mixed together.
Drain corn husks. Gently flatten and pat dry.
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 or until the corn masa is firm and holds its shape.
Serve with powdered sugar or Mexican crema for a savory contrast.
Tip on buying corn: Ripe corn has a little give but are not too firm. If you don't find them ripe, they will release extra liquid and will make the tamales soggy. Make sure they're ripe to avoid this.