Wash and soak your sticky rice overnight. I used a mixture of white sticky rice and forbidden rice to create purple rice, you can also just use white sticky rice alone;

Trim the root off the corn cob, peel off all the corn husks and save them as wrappers, take off all the corn silk and strip off the corn kernels;

Rinse the soaked rice one more time, drain the water well, add the rice to a mixing bowl;

Add in the fresh corn kernels and coconut cream, stir to mix well, make sure the coconut cream coat all the rice grains and corn kernels evenly;

Use the biggest pieces of the corn husks, if some of them are too small you can use two or three pieces together;

Scoop 1 to 1 1/2 tablespoon rice and corn mixture and place onto the center of the corn husk, fold in the two sides then fold up the bottom half, to form a little parcel;

Use a thin strip of corn husk as a rope to tie and fasten the opening of the parcel, repeat with the rest of the rice and corn husks;

Transfer all the wrapped parcels into the steamer, bring a large pot of water to boil, transfer the steamer over the pot and steam on medium high heat for 30 minutes;

Once steamed, let them cool down briefly for 5 minutes, unwrap the corn husks, serve the steamed sticky rice warm with extra condensed coconut milk or syrup if desired, enjoy!