Remove husks from fresh corn ears carefully, keeping them intact for wrapping. Rinse husks and soak in warm water for 20 minutes.

Cut corn kernels from cobs using a sharp knife. You should have about 6 cups of kernels.

In a blender or food processor, combine corn kernels, milk, and melted butter. Blend until smooth but still slightly textured, about 2-3 minutes.

Transfer corn mixture to a large mixing bowl. Add flour, sugar, and salt. Mix until well combined and smooth.

Beat eggs lightly and fold into the corn batter until fully incorporated.

Drain corn husks and pat dry with a clean towel.

Place 2-3 tablespoons of corn mixture in the center of each husk. Fold sides inward, then fold bottom up and top down to create a packet. Tie with kitchen string or strips of husk if needed.

Arrange tamales standing upright in a steamer basket or large pot with steamer insert.

Add water to pot below steamer level. Bring to a boil, then reduce to medium heat.

Cover and steam for 45 minutes, checking water level occasionally and adding more if needed.

Tamales are done when they pull away easily from the husks and feel firm to the touch.

Let cool for 5 minutes before serving. Serve warm with sour cream on the side.