With a sharp knife, remove the kernels. Cut from the base downward with a gentle sawing motion.
Working in batches place the corn kernels in a food processor or blender and grind them until you will have a paste.
Place the corn into a large bowl. If you notice that the mixture is too runny, place it in a colander and let it drain for a couple of minutes.
Using an electric or manual mixer, beat the butter with the sugar until nicely fluffy.
Add the butter, masa harina, and cornmeal to the bowl with the fresh corn.
Mix until everything is well combined.
Put about three tablespoons of the corn mixture in the middle of a husk.
Fold the left side of the husk over the right side to form a tube. Last, fold the bottom up to secure the tamal.
Arrange the tamales in the rack of a steaming pot, making sure they are standing up with the open side upwards.
Steam for 80-90 minutes or until tamales are done. Make sure to check up the steamer and add more hot water when necessary.
You can add both flours or only one type, whatever you decide just make sure the dough is not too liquid, so, if necessary add a little bit more flour.
Once cooked, the tamales have a very smooth consistency, it almost seems that they’re undercooked.
The best way for testing if they’re ready is to open one (carefully, they can be very hot), take a little bit with a fork and place it on a plate, then let it cool for a couple of minutes. If the tamal has a firm, yet spongy texture, it is done.