Remove the husks from the corn and keep each large husk for wrapping the bollos.
Place the husks in a large bowl and cover them with hot water. Soak the husks until they are soft.
Remove the corn kernels from the cob with a knife.
Place the fresh corn, corn meal, sugar and salt in the food processor and process until the corn is pureed.
Strain the corn mixture through a sieve and discard the liquid.
In large deep pot place about 2 cups of water and a steamer. Bring the water to a boil.
Remove the corn husks from the water and dry. Lay the husks on a working surface and spread about 6 tablespoons of the corn mixture in the center of the husk.
Roll the husk and tie the ends with kitchen twine creating a roll. Repeat until all the filling is used.
Add the bollos to the steamer, cover and cook, approximately 30 to 40 minutes.