Tamales de Elote

Place the dried corn husks in a large bowl and cover with hot water. Let them soak for at least 30 minutes, or until pliable. Drain and pat dry before use.

Remove the fresh corn kernels from the cobs. In a food processor, pulse the fresh corn kernels until coarsely ground but not a paste.

In a large mixing bowl, cream the unsalted butter until light and fluffy. Gradually add the finely grated piloncillo and continue beating until well combined and fluffy.