Carefully remove the husks from the corn without tearing them, as you'll use them to wrap the tamales.

Once the husks are removed, cut the kernels off each ear and set the kernels aside.

In a blender, combine the corn kernels, milk, and butter. Blend well until you have a thick batter. If the mixture is too thick, add a little more milk as needed.

Now you're ready to assemble the tamales:

Take a corn husk and, using a large spoon, place about 1 1/2 spoonfuls of the batter inside. Fold the husk around the batter, but don't wrap it too tightly so the batter doesn't squeeze out. Fold the tip of the husk to seal. Repeat with the remaining batter.

Fill a steamer with water and bring to a boil. Once boiling, arrange the tamales upright in the steamer, making sure they support each other. When all the tamales are in, cover them with a large plastic bag and then place the lid on top.

Steam for 15 minutes, making sure the steamer doesn't run out of water. Try not to uncover the tamales so they cook evenly and turn out fluffier. After the time is up, carefully remove the tamales—they'll be very hot from the steam—and they're ready to serve!

For the salsa: Roast the tomatillos, chiles, and garlic on a griddle or skillet. Once roasted, grind them in a mortar and pestle (molcajete), starting with the garlic and salt, then adding the chiles, and finally the tomatillos. If you don't have a molcajete, you can use a blender.

To serve, place the tamales on a plate with a generous piece of fresh cheese, a dollop of sour cream, and salsa. Trust me, you won't regret it—they're delicious!