Entree: Mexico – Michoacan – Uchepos (Steamed tender sweet corn tamales made from fresh young corn, commonly served with crema or salsa)

Serving Size: 6

Approximate Time

Prep 20 min

Cook 40 min

Additional 30 min

Total 1 hr 25 min

Ingredients

- 6 cups (900 g) fresh sweet corn kernels (about 6 large ears)
- 1/2 cup (120 ml) whole milk
- 2 tbsp (25 g) sugar
- 2 tbsp (28 g) unsalted butter, melted
- 1/2 tsp (2 g) fine salt
- 1/2 tsp (2 g) baking powder
- 1/2 cup (60 g) masa harina (optional to help bind)
- 12–16 dried corn husks, soaked in warm water at least 30 minutes
- 1/2 cup (120 g) Mexican crema or sour cream for serving
- 1/2 cup (120 g) salsa verde or salsa roja for serving
- Optional sweet serving: 2 tbsp (25 g) granulated sugar mixed with 1/2 tsp (1 g) ground cinnamon

Instructions

1. Prepare corn purée: in a blender or food processor, blend the fresh corn kernels with the 1/2 cup (120 ml) milk until a coarse, slightly textured purée forms. Work in batches if needed.
2. Mix the batter: transfer purée to a large bowl. Stir in 2 tbsp (25 g) sugar, 2 tbsp (28 g) melted butter, 1/2 tsp (2 g) salt, and 1/2 tsp (2 g) baking powder. If the mixture is very loose, add up to 1/2 cup (60 g) masa harina and mix until a spreadable, scoopable consistency is reached.
3. Assemble uchepos: drain softened corn husks and pat dry. Spoon about 3–4 tbsp (45–60 g) of the corn mixture onto the center of each husk and fold sides over, then fold the bottom up. Do not tie; snug folding is sufficient.
4. Steam: arrange uchepos standing or lying in a steamer basket with ample space. Steam over simmering water, covered, for 35–45 minutes until set and firm to the touch.
5. Serve: unwrap and serve hot with a spoonful of Mexican crema and salsa verde for a savory presentation, or sprinkle with cinnamon-sugar for a sweet version. Uchepos are best eaten fresh.