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Uchepos: A Sweet Corn Tamales

Indulge in the rich flavors of Mexico with Uchepos, a traditional dish that transforms fresh sweet corn into delectable tamales.

This recipe captures the essence of Mexican culinary heritage, offering a delightful blend of sweetness and masa goodness.

Key Takeaways

  • Who this dish appeals to: Tamale enthusiasts, those with a sweet tooth, anyone seeking an authentic taste of Mexican tamales.
  • Estimated duration: A labor of love taking approximately 2 hours, resulting in a batch of sweet corn tamales.
  • Nutrition facts: A comforting treat with the wholesome goodness of sweet corn and masa.

About this Recipe

Uchepos are sweet corn tamales that hold a special place in Mexican cuisine, particularly during the corn harvest season. This recipe guides you through the process of creating these soft and sweet delights, perfect for breakfast or as a satisfying dessert.

Equipment Required

  • Large steamer
  • Mixing bowls
  • Corn husks, soaked in warm water
  • Kitchen twine


Sweet Corn Filling:

  • 5 cups fresh sweet corn kernels
  • 1/2 cup granulated sugar
  • 1/4 cup unsalted butter, softened
  • 1/2 cup whole milk

Tamale Dough (Masa):

  • 2 cups masa harina
  • 1 cup unsalted butter, softened
  • 1/2 cup granulated sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 1/2 cups warm milk or water


Sweet Corn Filling:

  1. Blend the sweet corn: In a blender, puree the fresh sweet corn kernels until smooth.
  2. Cook the filling: In a saucepan, combine the sweet corn puree, sugar, butter, and milk. Cook over medium heat, stirring continuously, until the mixture thickens to a pudding-like consistency. Allow it to cool.

Tamale Dough (Masa):

  1. Beat the butter: In a large mixing bowl, beat the softened butter until creamy.
  2. Mix masa ingredients: Add masa harina, sugar, baking powder, and salt to the bowl. Mix well.
  3. Gradually add liquid: Gradually pour in warm milk or water, mixing continuously until you have a smooth and pliable masa dough.

Assembling Uchepos:

  1. Prepare corn husks: Soak corn husks in warm water to soften them. Pat them dry.
  2. Spread masa: Take a corn husk and spread a thin layer of masa dough on the center.
  3. Add sweet corn filling: Spoon a generous portion of the sweet corn filling onto the masa-covered husk.
  4. Fold and tie: Fold the sides of the husk over the filling and tie the tamale securely with kitchen twine.
  5. Steam the tamales: Arrange the tamales in a steamer, standing them upright. Steam for 1.5 to 2 hours or until the masa is cooked through.

Serving Uchepos:

  1. Cool and unwrap: Allow the tamales to cool slightly before unwrapping.
  2. Serve warm: Serve the Uchepos warm, either as they are or with a dollop of Mexican crema and a sprinkle of cinnamon.

Side Suggestions

  • Atole or champurrado for a warm beverage
  • Fresh fruit slices for a refreshing contrast
  • Dusting of cinnamon or cocoa powder for added flavor

Storage Options

Uchepos can be stored in the refrigerator for up to one week. Reheat them in a steamer for the best texture and flavor.

Ingredient Substitutes

  • Fresh sweet corn: If fresh corn is unavailable, you can use thawed frozen corn kernels.
  • Masa harina: Traditional masa harina is recommended, but you can experiment with corn flour in a pinch.

Alternatives to this Dish

Transform your Uchepos into a dessert by serving them with a scoop of vanilla ice cream or a drizzle of chocolate sauce for an extra indulgence.

If you’re interesting in continuing your regional dish repetoire, then consider these options:

  • Chapulines Tacos:¬†Roasted grasshoppers, a unique and protein-rich snack from Oaxaca.
  • Volcanes: Mini taco-like snacks often featuring a base of tortilla, cheese, and meat, resembling a volcano.


Uchepos bring the sweet essence of corn to your table, offering a delightful and comforting tamale experience. Whether enjoyed for breakfast or as a dessert, this recipe promises an authentic taste of Mexican culinary heritage and a celebration of sweet and masa goodness. ¬°Buen provecho!