1 ¼cupsbutterideally high fat, European style butter
1cupwhole corn kernelsfresh or frozen
6ouncesgrated jack cheese
8ouncescanned roasted and diced green chiles
Place corn husks in a large bowl and cover with very hot water. Weight down with a heavy bowl or other kitchen item and set aside to soften for 30 minutes. Drain well and pat dry.
Meanwhile, in the bowl of a stand mixer fitted with the flat beater, beat butter on high until very fluffy, light and doubled in size, about 5 minutes.
While the butter is beating, whisk together masa harina, salt, baking powder, and cumin in a medium bowl.
To a blender pitcher add milk and corn and blend until smooth. Pour over masa harina mixture and stir until well combined into a thick dough.
Add masa dough to butter in 2 or 3 additions, mixing on medium-low to combine between each addition. Increase speed to high and mix until light and fluffy, about 8 minutes. Test your masa dough by placing a teaspoon of dough into a glass of cool water, it should float. If not continue to mix the dough and try again.
Once your masa dough floats, add cheese and chiles and beat on high 2 minutes more.
To assemble tamales:
Tear 3 of the soaked corn husks into thin strips for securing tamales once they're rolled.
Lay one soaked corn husk on a work surface and scoop ¼ cup dough in 2 equal scoops, one right above the other, on the center of the husk. Use the back of the spoon, your fingers, or fold one side of the husk over the filling and press to spread to an even ¼ - ½-inch thickness, leaving the edges of the corn husk bare to avoid oozing. Starting at one long side, fold corn husk ends over the filling toward each other to overlap in the middle. Secure tamale by folding the bottom edge up and wrapping one or two strips of corn husk around and tying a knot. Repeat with remaining corn husks.
To cook tamales:
Arrange tamales upright in a single layer, open side up, in a stockpot steamer rack. Set rack over boiling water in stockpot (fill with as much water as possible without it touching the bottom of the tamales); cover. Steam for 1 hour and 45 minutes to 2 hours, adding more water as needed, until tamales are cooked through and the corn husk pulls away cleanly. Test one tamale by removing from steamer and allowing to rest 3 minutes. If it's not done, continue to steam and test again. Serve hot or let cool and freeze to reheat later (see recipe note).
Leftover tamales freeze and reheat beautifully! Once you've steamed them, remove from steamer and allow to cool completely. Then freeze in a freezer safe bag or container. Thaw in the refrigerator overnight and steam 15 to 20 minutes to reheat.