6 dried corn husks, soaked in cold water for at least two hours
2 cups corn kernels
2 Tablespoons chopped white onion
1/2 cup oil
3 egg yolks
1/2 - 3/4 cup cornmeal
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon sugar
1 1/2 cups grated mozzarella cheese
3 egg whites, beaten until stiff
Purée the corn and onion together in a food processor, then add in remaining ingredients except for egg yolks. Mixture should be fairly stiff and not runny, add more cornmeal if needed. Fold in the egg whites. At this point, the mixture can be chilled until later (this helps firm it up as well).
Place about 1/4 cup of filling near the bottom of each corn husk, then fold up (fold edges in, fold bottom in, then fold top over). Secure with twine or with a skewer if desired.
Steam for about 45 minutes until filling is firm and cheese is melted. Serve with hot pepper sauce.
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