First, peel the corn from both ends, being careful not to damage the husks too much because we'll use them to wrap the tamales.

Now, remove the husks one by one without tearing them.

Completely peel the corn and remove the silk.

The next step is to slice the corn into a bowl. I recommend using a serrated knife, then transfer them to the blender.

I suggest adding small portions to your blender to avoid straining it and ensure it blends well. Then, place the blended corn in a bowl.

It's time to beat the butter. I recommend it be at room temperature. I have a stand mixer, but you can use a hand mixer or beat it by hand until it becomes creamy or looks whiter.

Add the sugar to the butter and continue beating.

Add the vanilla, ground cinnamon, and a pinch of salt.

Also add the flour and continue beating a little more to incorporate the ingredients.

While you beat the ingredients, soak the husks in hot water to make them flexible for wrapping the tamales.

In a large pot, combine all the ingredients and mix them well until fully incorporated.

Now prepare your steamer pot. Add water to the bottom, place the steaming rack, then lay a bed of corn husks and start adding the mixture to the husks.

When placing the mixture on the husks, bring the two ends of the husk together, then fold the bottom up to prevent the tamale mixture from falling out.

Now place your tamales in the pot and cover them with the leftover corn husks.

Place a plastic bag on top to help create more steam and cook the tamales better.

Cover your pot well to prevent steam from escaping. Cook them for about an hour and a half over medium heat.

If the husk peels off easily from the tamales, it means they are ready. You can enjoy them hot or cold. I hope you make and enjoy them with your family.