Prepare the corn husks by soaking them in warm water for 20 minutes until pliable. Pat dry and set aside.

Remove kernels from 8 ears of fresh corn using a sharp knife. You should have about 4-5 cups of corn kernels.

In a blender or food processor, combine corn kernels, melted butter, sugar, salt, cinnamon, and vanilla extract. Blend until you achieve a smooth, thick batter with some texture remaining. The mixture should be pourable but thick.

Taste the batter and adjust sweetness if needed. The batter should be noticeably sweet as some sweetness diminishes during steaming.

Lay out a prepared corn husk with the wide end toward you. Spoon about 3-4 tablespoons of corn batter into the center of the husk.

Fold the sides of the husk over the filling, then fold up the pointed end. You can tie with a strip of husk or kitchen string if desired, though it is not required.

Stand the tamales upright in a steamer basket with the open end facing up. If you do not have a steamer, you can use a large pot with a colander or improvised steaming setup.

Fill the pot with water just below the steamer level. Bring to a boil, then reduce to a gentle simmer.

Cover and steam for 40-45 minutes, checking water level occasionally and adding more hot water as needed.

Tamales are done when they pull away cleanly from the husk and have a firm, set texture. Remove from steamer and let cool for 5 minutes before serving.