12corn husks (plus a few extra), either fresh and stripped of silks or dried and soaked for 2 hours
Place all the ingredients except the husks into a mixer and blend into a thick batter with a consistency between pancake batter and bread dough. If it’s not thick enough, add more corn kernels.
Immediately spread about 2 to 3 tablespoons of the batter onto the middle of the smooth side of the corn husk (the mixture will separate if it’s left for any period of time). Wrap the corn husk around the batter like an envelope with one end open. Repeat with the remaining corn husks and filling.
Place the tamales in a steamer basket with the open end standing up, then steam them for 1 hour on high heat. They are ready when the corn husk and the tamale separate easily. Serve with queso fresco, sour cream and salsa.