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1
Cut the corn kernels from the cobs; you should have about 2 cups.
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2
Cook the kernels in 4 cups of boiling salted water until tender, about 4 minutes.
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3
Drain in a colander set over a bowl and let the corn and liquid cool completely.
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4
In a large skillet, toast the cornmeal over moderate heat, stirring occasionally, until fragrant, about 3 minutes.
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5
Transfer to a plate to cool.
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6
In a large bowl, combine the cornmeal with the salt.
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7
Blend in the butter with your hands.
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8
Stir in the corn kernels and hot sauce.
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9
Using a wooden spoon, beat in about 2 cups of the reserved corn liquid, 1/2 cup at a time, beating well to incorporate as much air as possible; the dough should be very moist and light.
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10
Separate the corn husks.
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11
Overlap 2 to 3 of the husks to make a 6-inch-wide wrapper for each tamale.
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12
Mound 1/3 cup of the cough in the center of the husks and pat down slightly, leaving a 1 1/2-inch border all around.
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13
Wrap the husks around the filling to completely enclose it; allow room for the tamale dough to expand during cooking.
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14
Pinch the ends and tie tightly with string, leaving 1 inch of husk sticking out at each end.
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15
Light a grill or preheat the oven to 500.
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16
Grill the tamales over moderate heat, turning often, for about 8 minutes, or until browned and crisp outside and heated through.
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17
Alternatively, roast them in the oven for about 10 minutes.
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18
In either case the cooked tamales should feel firm and the husks should puff.
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19
Serve at once with the Tomatillo Sauce and Fresh Tomato Sauce.
