Sweet corn tamales (uchepos)

Ingredients

• 1 kg (2.2 lb)fresh sweet corn kernels
• 100 g (½ cup)butter, softened
• 100 g (½ cup)white sugar
• 60 g (½ cup)nixtamalised maize flour (Maseca or Naturello)
• 60 g (½ cup)yellow polenta flour
• ½ tspbicarbonate of soda
• 1 tspsalt

Instructions

1. 1

   Trim the cobs

   Cut off the base and tip of each corn cob.

2. 2

   Remove the kernels

   Using a sharp knife, slice the kernels from each cob in a single downward stroke, working from the base towards the tip.

3. 3

   Grind the corn

   Grind the kernels in a blender or food processor without adding liquid. Work in small batches, about ½ cup at a time.

4. 4

   Drain the mixture

   Transfer the ground corn to a large bowl. If it seems very wet, put it in a sieve and let the excess liquid drain away.

5. 5

   Cream butter and sugar

   Beat the softened butter with the sugar until fluffy and almost white.

6. 6

   Mix the batter

   Add the butter mixture to the ground corn, then add both flours, the bicarbonate of soda and the salt. Beat until everything is combined.

7. 7

   Wrap the tamales

   Put about 3 tablespoons of the corn mixture in the centre of a corn husk. Wrap it so the mixture stays inside, then fold in the ends.

8. 8

   Steam until cooked

   Arrange the tamales in a steamer. Once the water has begun to boil, steam them for 80–90 minutes.

What are uchepos?

Uchepos are Mexican tamales made with fresh corn, often associated with the western state of Michoacán. Unlike savoury tamales made with a seasoned filling, these are based on sweet corn and have a soft, gently sweet character.

This version combines ground fresh kernels with butter and two types of maize flour. The fresh corn gives the tamales their flavour, while the flours help the mixture hold together during steaming.

Nutrition and macros by portion

The nutrition label shows one serving as written: 278 calories, 0g protein, 0g carbs, 0g fat.

The fresh corn and two maize flours provide most of the carbohydrates, while butter contributes most of the fat; the corn and flours also provide some protein. For a more balanced plate, serve a tamal with eggs or another savoury protein and fresh fruit.

Choosing and grinding the corn

Fresh kernels: Tender, sweet corn is the base of the mixture, so remove the kernels carefully and grind them in small batches. No liquid is needed for blending.

Moisture: Ground corn can release a lot of liquid. If the mixture looks particularly wet, drain it in a sieve before adding the remaining ingredients.

Why use two flours?

Nixtamalised maize flour: This gives the mixture a familiar maize flavour and helps it bind. Use the specified type rather than substituting plain wheat flour.

Polenta flour: The yellow maize flour complements the fresh kernels and adds structure. Mix both flours in evenly so there are no dry pockets in the batter.

Getting the butter mixture right

Softened butter beats more easily with the sugar and incorporates into the corn mixture without leaving lumps. Beat until it looks fluffy and almost white, as the method directs.

Once the corn and flour are added, mix just until everything is combined. Scrape down the bowl if needed so the batter is consistent throughout.

Wrapping without spills

Portion: Use about 3 tablespoons of mixture per corn husk, keeping it centred so it can be enclosed. Avoid filling the husk right to its edges.

Fold: Wrap the husk around the mixture, then fold in the ends to keep the batter contained. Arrange the parcels neatly in the steamer.

Steaming and doneness

Timing: Start counting the 80–90 minutes once the water has begun to boil. Keep the tamales in the steamer during cooking rather than placing them directly in the water.

Set: The long steaming time allows the corn mixture to cook through and firm up. If the tamales still seem too soft to hold their shape, continue steaming and check again.

Serving ideas

For breakfast, serve the tamales warm with a large glass of cold milk, as suggested for this recipe. Their sweetness also makes them a simple choice for a snack.

If serving them as part of a larger meal, pair with something savoury, such as eggs, to balance the sweet corn.

Recipe notes & tips

• Grind the corn in small batches so it processes evenly without added liquid.
• Drain the ground corn if it looks especially wet before mixing in the butter.
• Let the butter soften before beating it with the sugar.
• Keep each portion centred on the husk so the mixture is easier to enclose.
• Arrange the wrapped tamales securely in the steamer so they stay closed during cooking.

Variations

• Serve with milk: Pair a warm tamal with a large glass of cold milk for breakfast.
• Add cinnamon: Mix a little ground cinnamon into the batter for a warm-spiced note.
• Try savoury sides: Serve with eggs to contrast with the sweet corn.
• Adjust the sweetness: Reduce the sugar slightly for a less sweet tamal.
• Make smaller portions: Use less mixture in each husk for smaller tamales, checking them as they steam.

Common mistakes to avoid

• Adding liquid to the blender: The corn can be ground without it, so blend in small batches instead.
• Skipping the draining check: Excess liquid can leave the mixture loose; sieve it if it looks very wet.
• Using cold butter: It will be harder to beat fluffy; soften it first.
• Overfilling the husks: The mixture may escape as you wrap; keep it centred and leave room to fold.
• Starting the timer too early: Count 80–90 minutes only after the water begins to boil.

How to store

Cool the tamales, then refrigerate them in an airtight container for up to 3 days. Reheat until hot throughout, using a steamer or microwave.

Frequently asked questions