Cut each husk from base of corn. Carefully Pell off. Trim off top edge. Fold as in ilustration, tucking one side into the other. Tear long pieces of extra husks to tie around cups. Stick in finger to open the cup for filling. Blend half the corn, 1 egg, and 1/2 cup milk until very smooth. Pour into a bowl. Blend remaining corn, egg, and another 1/2 cup milk. Mix with batter in the bowl. stir in more milk to make a batter that is pourable, similar to pancake batter. Stir in salt and sugar. Mix in butter and cheese. Heat the humita cooker*. Transfer batter into a pitcher. Pour batter into folded husks. Place each humita upright in a flat bottommed container ignoring any liquid that seepes out. Repeat using all the batter. Place humitas upright in a flat bottomed container ignoring any liquid that seeps out. Repeat using all the batter. Place humitas upright into cooker. Cover ans steam for 30 to 45 minutes. Periodically check the water level so you dont burn the pan. The humitas are done when they are solfied. These taste best served hot. * Lay the corn cobs in the bottom of a large lidded pot to form a shelf. Just cover the cobs with water and put to boil. Place the filled husks directly on top of the cobs. This works good, and smells great.