Sweet Corn and Blueberry Tamales with Cinnamon Crema

**Prepare the Corn Husks:** Soak the dried corn husks in hot water for at least 30 minutes, or until softened and pliable. Drain and pat dry before using.

**Make the Tamale Dough:** In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.

In a separate bowl, whisk together the masa harina, baking powder, and salt.

Gradually add the dry ingredients to the butter mixture, alternating with the vegetable broth or water, until a smooth dough forms. The dough should be the consistency of thick cake batter.

Stir in the fresh sweet corn kernels and blueberries until evenly distributed throughout the dough.

**Assemble the Tamales:** Take a soaked corn husk and spread a generous amount of the tamale dough (about 1/4 cup) onto the husk, leaving some space around the edges. Fold the sides of the husk inward, then fold up the bottom to create a sealed packet.

Repeat with the remaining husks and dough.

**Steam the Tamales:** Arrange the tamales upright in a steamer basket set over a pot of simmering water. Make sure the water level is below the steamer basket.

Cover the pot tightly and steam the tamales for 1 hour and 30 minutes, or until the dough is firm and cooked through. Check the water level occasionally and add more if needed.

**Make the Cinnamon Crema:** While the tamales are steaming, prepare the cinnamon crema. In a medium bowl, whip the heavy cream until soft peaks form.

Gradually add the powdered sugar, cinnamon, and vanilla extract, continuing to whip until stiff peaks form.

**Serve:** Carefully remove the tamales from the steamer. Let them cool slightly before unwrapping. Serve warm, topped with a generous dollop of cinnamon crema.