a. Submerge the corn husks in a large bowl of warm water.

b. Place a plate or heavy object on top to keep them fully submerged.

c. Let them soak for at least 30 minutes, or until they become pliable.

a. In a large skillet, heat the olive oil over medium heat.

b. Add the chopped onion, red pepper, and green pepper.

c. Sauté until the vegetables become tender.

d. Add the minced garlic and ground cumin, stirring for another minute.

e. Stir in the thawed corn, sofrito sauce base, and season with salt and pepper.

f. Cook the mixture for 5-7 minutes, allowing the flavors to blend.

g. Remove from heat and set aside.

a. In a mixing bowl, combine the masa harina and butter until crumbly.

b. Gradually add water while mixing until a soft dough forms.

c. Knead the dough gently for a few minutes until smooth and pliable.

a. Take a soaked corn husk and pat it dry with a clean towel.

b. Spread a thin layer of the prepared masa dough onto the center of the husk.

c. Spoon a generous portion of the filling onto the dough.

d. Fold one side of the husk over the filling, then fold the other side to enclose it.

e. Fold the bottom of the husk up and secure with a strip of corn husk.

a. Prepare a large steamer pot by filling the bottom with water.

b. Arrange the tamales vertically in the steamer basket, with the open end facing up.

c. Place the steamer basket over the pot of boiling water.

d. Cover the pot and steam the tamales for approximately 1 hour and 30 minutes, or until the masa is cooked through.

a. Carefully remove the tamales from the steamer and let them cool slightly.

b. Unwrap the corn husks and transfer the tamales to a serving platter.

c. Serve them warm as a main dish or as a delightful snack.

d. You can accompany them with salsa, guacamole, or sour cream for added flavor.