Fresh ground sweet corn tamales made with butter and cream, served as a side or dessert.
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Pulse the fresh corn kernels in a food processor until you reach a coarse, slightly chunky puree; do not over-process into liquid.
In a large bowl, cream the softened butter with the sugar until light and fluffy using a hand mixer or wooden spoon.
Add the corn puree, heavy cream, vanilla, and cinnamon to the butter mixture, stirring until well combined.
Whisk together the baking powder and salt, then fold them into the corn batter; if the mixture is too runny, add masa harina one tablespoon at a time until it holds its shape on a spoon.
Place 2-3 tablespoons of the batter in the center of a corn husk, fold the sides over the center, and then fold the bottom tail up.
Arrange the tamales vertically in a steamer basket with the open ends facing up, ensuring they are packed tightly enough to stay upright.
Steam over simmering water for 60 to 75 minutes, checking the water level occasionally to ensure the pot doesn't run dry.
Remove from heat and let the tamales rest for 15 minutes before serving; this allows the corn dough to firm up and pull away from the husk.
