These are simple tamale-like creations that require fresh, new summer corn with a starch content higher than most of the corn available in the U.S. The following recipe comes from the state of Michoacan where the local corn is high in starch and therefore, holds the simple corn mixture together in the corn husk just like a tamale, but without any other binding agents. I like these because there is no lard or fat added kind of like diet tamales. This is a recipe I found online by Dianna Kennedy. It is exactly how I learned how to make them from my husband's aunt--90+ years old from Michoacan.