Cut the corn kernels off the cobs, reserving both cobs and husks.

Soak the largest husks in a pan of boiling water until softened.

Melt the butter in a pan over medium heat.

Add the chopped onion to the melted butter and cook until softened.

Add the peeled and chopped tomato, salt, pepper, and sugar to the pan.

Cook the tomato mixture for 5 to 6 minutes, stirring occasionally.

Add the corn kernels, milk, and beaten eggs to the pan.

Cook the corn mixture for 10 minutes, stirring constantly, until thickened.

Remove the softened husks from the boiling water and pat them dry.

Place approximately 3 tablespoons of the corn mixture in the center of each husk.

Fold the sides of the husks over the corn mixture to form a small, rectangular package.

If needed, use two husks per package to ensure a secure wrap.

Tie each package with kitchen string to secure the filling.

Place the reserved corn cobs in the bottom of a pot of boiling water.

Arrange the prepared humitas on top of the corn cobs in the pot.

Cover the pot tightly and steam the humitas for 30 minutes, or until the husks turn a deeper color and the filling is set.

Remove the humitas from the pot and allow them to cool slightly before serving.

Serve hot, unwrapped.