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Before assembling the tamales, review the Two-Husk Tamale Fold (see Notes).
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This fold makes it possible to create wrappers for generous portions of batter by overlapping the corn husks.
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Cut the kernels off the cobs over a large clean board or tray to make the kernels easier to collect.
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You will need 1 1/2 cups of kernels.
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Loosen up the batter by whisking it for 2 to 3 minutes.
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The consistency should be something similar to a grainy and dense mousse.
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If the batter is too stiff to whisk easily, mix in some cold water, a little at a time, until it is softer and fluffier.
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Fold the kernels and salt into the batter.
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Line a tray with a kitchen towel and have ready the batter, strips of cheese and pepper, the husks, and the ties.
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Pick out the best 16 husks.
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Arrange 2 husks, smooth side up, next to each other lengthwise with the widest ends on opposite sides.
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Overlap the husks by about 1 1/2 inches.
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Center 2 heaping tablespoons of the batter on top of the overlapping husks.
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Arrange 3 strips of cheese and 3 strips of pepper on top of the batter, then spoon another 2 heaping tablespoons of batter on top.
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Fold over one side.
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Fold over the opposite side.
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Fold the ends of the overlapping husks over as tightly as you can to create a neat package.
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Tie the package in a crisscross pattern to prevent the husks from unfolding and place it on the lined tray.
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Repeat until you have 8 tamales.
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Set aside the number of tamales that you would like to cook and keep the rest frozen for up to 6 months (see Notes).
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Steam the Tamales: Remove the basket from the steamer pot, add 2 inches of water to the pot, and bring to a boil over high heat.
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Meanwhile, arrange the packages upright, leaning or loosely wedged against each other in the basket.
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Ball up and stick in any extra husks or parchment paper to keep the tamales propped up if needed.
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Blanket them with any remaining husks.
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Place the basket in the pot, reduce the heat to medium, cover, and steam for 2 hours.
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Check the water level every 30 minutes and replenish with boiling water as needed.
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(If steaming frozen tamales, place them directly in the basket and cook them in the steamer pot for 2 1/2 hours.
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Do not allow the tamales to thaw before cooking.)
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Remove the pot from the heat.
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Carefully remove the basket and place it on a folded kitchen towel.
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Let the tamales de elote cool slightly, cut off the strings, and serve.
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Its best not to open the tamales too soon and to peel back the husks just before eating so they stay moist and warm.
