Sweet Corn Tamales with Cinnamon

Prepare the Masa Dough

1. In a large bowl, combine masa harina and salt. Gradually add warm water, mixing until a soft dough forms. Cover and let rest for 15 minutes.
2. In a separate bowl, cream together softened butter and granulated sugar until light and fluffy.
3. Add the creamed butter mixture to the masa dough along with the baking powder. Mix until thoroughly combined and the dough is soft and spreadable. If too stiff, add a tablespoon of water at a time until the right consistency is achieved.

Prepare the Filling

1. In a food processor, pulse the fresh corn kernels until coarsely chopped, but not puréed.
2. In a medium bowl, combine the pulsed corn, ground cinnamon, lime zest, and condensed milk. Mix well.

Assemble the Tamales

1. Drain the softened corn husks and pat them dry. Lay a corn husk flat with the wider end at the top.
2. Spread about 2-3 tablespoons of masa dough evenly over the wider part of the husk, leaving about a 1-inch border on the sides and bottom.
3. Place about 1-2 tablespoons of the corn filling in the center of the masa.
4. Fold one side of the husk over the filling, then fold the other side over, overlapping. Fold the narrow bottom end of the husk up towards the top to seal. For larger husks, you can tear a strip from a husk to tie the tamale if desired.
5. Repeat with the remaining masa, filling, and corn husks.

Steam the Tamales

1. Arrange the assembled tamales vertically in a steamer basket, open-end up. Do not pack them too tightly.
2. Fill the bottom of the steamer pot with water, ensuring it doesn't touch the tamales. Bring the water to a boil, then reduce heat to medium-low.
3. Cover the steamer tightly and cook for 60 minutes, or until the masa pulls away easily from the corn husk.
4. Carefully remove the tamales from the steamer. Let them rest for 5-10 minutes before serving.