Uchepos (Michoacán Fresh Corn Tamales)
Sweet fresh corn blended with milk, butter and piloncillo, wrapped in fresh green husks from the same ears and steamed until just set, served with crema, cheese and salsa.
Uchepos come from Michoacán, and México Desconocido traces them to its Tierra Caliente, the hot lowlands. They are made from tender fresh corn instead of dried, nixtamalized masa and wrapped in fresh corn husks, which is why some people argue they are not tamales at all; the magazine's answer is that they are a kind of tamal made on a different base. Wikipedia says they are eaten plain, with green tomatillo salsa or cooked tomato and fresh cheese or cream, or as a dessert soaked in sweetened condensed milk, and that South America has similar fresh-corn tamales called humitas.
Why it works the kitchen science
Fresh corn as the dough
The starch in young, milky kernels sets when steamed, so blended corn holds together like masa without any dried corn at all.
Fresh green husks
They are thin and moist, so the soft batter steams gently and picks up a fresh corn smell that dried husks cannot give.
Step by step
- Step 1
Cut through each ear just above where the cob meets the stalk and peel off the husks without tearing them. Keep the 16 largest tender inner husks under a damp towel, and set the small ones aside for lining the steamer. Pull off the silk.
- Step 2
Cut the kernels off the cobs into a bowl, then scrape each cob with the back of a spoon to catch the milky pulp.
- Step 3
Blend the kernels with the milk and butter, in batches if needed, 1 to 2 minutes, until fairly smooth. Add the piloncillo, salt and baking powder and blend until smooth. Work quickly from here: the mixture separates if it sits.
- Step 4
Set a steamer basket in a deep pot with about 1 inch of water, line it with the small husks, bring to a boil and lower to medium.
- Step 5
Spoon 3 to 4 tablespoons of batter onto the smooth side of each husk, fold the sides over it and fold the end up to make a small packet. Stand or lay them, folded side down, in the steamer.
- Step 6
Cover with more husks and the lid and steam about 30 minutes, until the uchepos are set and no longer runny when one is opened. If the center is still loose, steam 10 to 15 minutes more.
- Step 7
Rest 10 minutes. Serve warm with crema, queso fresco and salsa, or with a drizzle of sweetened condensed milk for dessert.
Uchepos (Michoacán Fresh Corn Tamales)
Serves 4 (4 uchepos each) · about 16 small uchepos · 1 hr 20 min total
- About 7 large ears very fresh sweet corn, in their husks (2.2 lb / 1 kg kernels, about 6 1/2 cups)
- 1/2 cup whole milk
- 2 tbsp butter, softened
- 1 cup grated piloncillo or packed dark brown sugar
- 2 tbsp baking powder
- 2 pinches salt
- To serve: Mexican crema, crumbled queso fresco, and red or green salsa
Method
- Cut through each ear just above where the cob meets the stalk and peel off the husks without tearing them. Keep the 16 largest tender inner husks under a damp towel, and set the small ones aside for lining the steamer. Pull off the silk.
- Cut the kernels off the cobs into a bowl, then scrape each cob with the back of a spoon to catch the milky pulp.
- Blend the kernels with the milk and butter, in batches if needed, 1 to 2 minutes, until fairly smooth. Add the piloncillo, salt and baking powder and blend until smooth. Work quickly from here: the mixture separates if it sits.
- Set a steamer basket in a deep pot with about 1 inch of water, line it with the small husks, bring to a boil and lower to medium.
- Spoon 3 to 4 tablespoons of batter onto the smooth side of each husk, fold the sides over it and fold the end up to make a small packet. Stand or lay them, folded side down, in the steamer.
- Cover with more husks and the lid and steam about 30 minutes, until the uchepos are set and no longer runny when one is opened. If the center is still loose, steam 10 to 15 minutes more.
- Rest 10 minutes. Serve warm with crema, queso fresco and salsa, or with a drizzle of sweetened condensed milk for dessert.
Adapted from México Desconocido, "Uchepos: herencia culinaria que conquista el paladar": doubled from 1/2 kg of corn to 1 kg. Its proportions (corn, milk, butter, piloncillo, baking powder, salt), the two-tablespoon portions and its 30 minute steam are its own. How to strip the ears for husks and scrape the cobs is from Rick Bayless's sweet corn tamales. The "steam 10 to 15 minutes more" check, the 10 minute rest, the yield and the serving count are ours. México Desconocido. Ingredient list follows the source; the method is in our own words.
All sources (3)
Tips
- Use the freshest, milkiest sweet corn you can find; old corn is starchier and less sweet.
- If you cannot get fresh husks, soak dried ones, but the batter is loose, so fold the packets snugly.
- Bayless makes a softer version that blends fresh corn with masa, butter and lard ("Tamales de Elote"); steam his 1 to 1 1/2 hours.
The rules people argue about
What the sources agree on, what they don't, and what is just a good story.
- Uchepos are tamales. Disputed: México Desconocido says they are a kind of tamal on a different base; others say a tamal must be made from nixtamalized masa.
- Uchepos come from Michoacán. Documented (Wikipedia; México Desconocido, which names Tierra Caliente).
- Uchepos must be sweet. Folklore: this recipe adds piloncillo, but they are just as often served savory, with salsa and cheese (Wikipedia).
- The name is Purépecha. Folklore: widely said; neither source we read gives the origin of the word.
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