Remove and reserve broad fresh husks, rinse them, remove silk, and keep them damp and flexible. Cut the kernels from the cobs and weigh 1000 g. Set up a steamer with water below the rack so it will not touch the packets.

Process the corn in batches until finely ground and moist, stopping before it becomes a thin liquid. Beat the soft butter briefly, then mix in the corn, cornmeal, sugar, baking powder, and salt. Let stand for 15 minutes. The mixture should be thick and spoonable, holding a soft mound. If it runs freely, do not wrap it yet; let it stand a little longer. Corn moisture varies.

Divide the filling into 16 portions, about 70 g each. Place a portion near the wide end of a husk, leaving space at the edges. Fold the sides around it and fold the pointed end upward, leaving the top loose for expansion. Overlap two husks if one is narrow; use a strip of husk to secure if needed.

Line the rack with spare husks. Arrange the packets upright with open ends upward, supported close enough to stand but not tightly compressed. Bring the steamer water to a simmer, cover, and steam gently for about 50–70 minutes. Check water safely and replenish with boiling water below the rack as necessary; never let the pot boil dry.

Open a test packet carefully. The center should be set and tender, without liquid batter, and release from the husk after a brief rest. Steam longer if needed. Turn off the heat and rest the packets covered for 10 minutes before removing with tongs. Peel off and discard husks before eating.