These tiny tamales can be made a day or two ahead with no compromise. Corn is the essential flavor here, so be sure yours is sweet and fresh by tasting each ear. In the absence of fresh corn you can use frozen, but you should taste that, too.
Cooks' notes:
Tamalitos can be steamed 1 day ahead, cooled completely, and chilled, covered. Just before serving, bring tamalitos to room temperature and steam until hot, at least 10 minutes. Set a coin in the bottom of your pot so you'll know if all the water has evaporated. If you can no longer hear the coin bouncing around, you need to add more water.
