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Sweet fresh corn tamales made from ground corn kernels wrapped in corn husks and steamed. This vegetarian family tradition delivers the pure, naturally sweet flavor of fresh seasonal corn.
Soak the dried corn husks in hot water for at least 30 minutes until pliable; drain and pat dry.
Using a food processor, pulse the fresh corn kernels until mostly smooth but with some texture for bite.
In a large mixing bowl, beat unsalted butter with sugar until creamy, then mix in ground corn, masa harina, baking powder, and salt.
Gradually add the milk and blend until a thick, spreadable dough forms. Adjust with a little more milk if needed for smoothness.
Lay out a softened husk, spread about 1/3 cup of the corn dough onto the center, fold in sides, then fold up the bottom to enclose the filling.
Arrange tamales upright in a steamer lined with extra husks. Steam over simmering heat, lid slightly ajar, for 60–75 minutes, checking water level and replenishing as needed.
Tamales are ready when the dough pulls away cleanly from the husk and feels set. Let cool for 10 minutes before serving, which helps set the texture.
