Photograph of the finished Uchepos

Mexico · Bánh bắp tươi gói lá ngô

Uchepos

1 hr 40 min Hands-on time
MediumDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Sweet corn Sweet corn 16 ears
  • Photograph of Unsalted butter Unsalted butter 9.9 oz
  • Photograph of Sugar Sugar 8.5 oz
  • Photograph of Fresh corn leaves Fresh corn leaves 40 leaves
  • Photograph of Sour cream Sour cream 1 ⅛ cups
  • Photograph of Mexican fresh cheese (queso fresco) Mexican fresh cheese (queso fresco) 9.9 oz
  • Photograph of Salt Salt 0.7 oz
  • Photograph of Baking powder Baking powder 0.7 oz

Method

  1. 1 Separate the fresh corn kernels and grind them coarsely without adding water.
  2. 2 Using only freshly ground corn and no added masa flour is what distinguishes it from regular tamal.
  3. 3 Mix the ground corn with the whipped butter, sugar, salt, and baking powder.
  4. 4 Choose slightly mature corn because very young corn will make a watery mixture that won't hold its shape.
  5. 5 Scoop the mixture onto a fresh corn leaf and fold both ends shut.
  6. 6 Steam vertically for 55 minutes, then let rest for 15 minutes and serve with sour cream and fresh cheese.

With an appliance

  • Pressure cooker 50 min

    Replace step 6: Arrange the corn leaf packages upright on a rack and steam under low pressure for 28 minutes, then release the pressure naturally for 10 minutes; then let it rest for another 15 minutes before opening the leaves.

Start cooking