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1
Strip the kernels from the ears of corn. Working in batches if necessary, grind the kernels in a blender or food processor to a smooth, uniform batter. No dried masa enters this preparation at any stage. The batter is ready when no whole pieces of kernel remain and the texture is completely even.
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2
Beat the softened butter until light. Add the corn batter, sugar, and salt; beat together until fully combined. Check the consistency: the batter should fall slowly off a spoon in a continuous ribbon. If it drops in lumps it is too thick; if it runs freely it is too thin and will not set. This is where the dish lives or dies — a batter too thin will remain liquid in the husk; a batter too thick will steam into a heavy, dense block rather than a custardy, delicate tamale.
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3
Lay a fresh corn husk flat. Spoon a portion of batter into the centre, leaving a border of at least 3 cm on all sides. Fold the long sides of the husk over the batter to enclose it, then fold the narrow ends underneath. The parcel should feel plump but not strained. Repeat with the remaining husks and batter.
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4
Arrange the folded tamales in a steamer basket seam-side down, packing them loosely upright or in a single layer. Steam over steadily boiling water for 30 to 45 minutes. Do not exceed 45 minutes; the fresh corn batter turns rubbery under prolonged heat. The tamales are done when the husk peels away cleanly and the batter has set to a soft, cohesive, custard-like interior — it should not flow when the husk is opened.
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5
Rest the tamales, still wrapped, for five minutes off the heat before serving. Serve the same day. The fresh corn batter loses its moisture and delicacy within hours.