Remove the corn husk carefully, keeping them intact as you'll use them to wrap the tamales. Set them aside.

Stand the cob upright and use a sharp knife to cut down the sides, removing the kernels. To avoid a mess, you can place the ear of corn inside a large bowl while cutting.

Process the corn in a food processor or blender for 3-5 minutes until it becomes smooth and creamy. Transfer it to a large bowl and add margarine, powdered milk, sugar, and glutinous rice flour. Mix until well combined.

Take a husk and place a heaping tablespoon of the corn mixture in the center. If the husk is too small, you can use 2-4 pieces, overlapping them if needed. Fold the husk lengthwise and bring the two ends together.

Arrange the tamales in a steamer basket and steam for 20 minutes over boiling water with medium heat.

Once steamed, remove the tamales from the steamer and let them cool for 5 minutes then serve.