Soak the corn husks in hot water for a couple hours to soften. They float, so you may need to weigh them down with fry pan to keep them submerged. Rinse the corn husks, removing any silt or other debris. Keep wet until ready to use.
dried corn husks
Prepare a large stock pot by placing a steamer in the bottom. Add enough hot water to reach the bottom of the steamer.
In a large mixing bowl, combine the masa harina, butter, and salt. With a mixer (Kitchenaid is okay), blend these ingredients together until coarse crumbs are formed.
3 ½ cup masa harina, 1 cup butter, 1 ½ teaspoon salt
Add enough broth (I used all 3 cups last time) to make a light and fluffy batter, similar to cookie dough.
3 cup vegetable broth
Mix in the cheese, chiles, and corn.
2 cup pepper jack cheese, 1 7-ounce can green chiles (chopped), 1 cup frozen corn kernels
On a work surface, lay out several corn husks. Place several scoops of the masa mixture in the center of the husk. Wrap the sides of the husk around the mixture, and fold the ends over. Place the tamales seam-side down in the steamer basket.
Continue wrapping the tamales and placing them in the basket. Leave some space between tamales in the basket so the hot air can circulate.
To cook in a pot on the stove
Cover the pot and turn the heat to medium-high. You want the pot hot enough to steam continually without burning off all the liquid. Add more water if necessary.
Steam the tamales for 45 minutes to 1 hour. They are done when the husk doesn't stick to the dough or vice versa and it doesn't taste "doughy".
To cook in an electric pressure cooker
Cover the instant pot and close the pressure valve. Set the machine to 22 minutes manual at high pressure.
Once the machine beeps, release the pressure immediately.
Serve immediately. Or cool, wrap, and chill completely before freezing.
To serve from frozen: Steam for 20 to 30 minutes until heated through. Or microwave for a couple minutes until hot.
Notes
Nutritional values are approximate and are based on 1 tamale (makes about 25 tamales). Refrigerate leftovers promptly and use within 4 days.To make vegan tamales: use a plant-based butter and omit the cheese.To freeze: Cool, wrap, and chill completely before placing in tiptop freezer bags and storing in the freezer.To serve from frozen: Steam for 20 to 30 minutes until heated through. Or microwave for a couple minutes until hot.