Ingredients
Corn mixture
- 35.3 oz fresh corn kernels 1,000 g; about 6–8 ears, husks reserved
- 1/4 cup whole milk 60 g; add only as needed
- 2 tbsp unsalted butter 30 g, melted and cooled slightly
- 2 tbsp heavy whipping cream 30 g, pasteurized and unsweetened
- 1 tbsp granulated sugar 12 g
- 1/2 tsp fine salt 3 g
Wrapping
- 12 large fresh corn husks plus extras for lining and covering
Equipment
- Steamer with rack and lid
- Food processor or strong blender
- Kitchen scale
- Instant-read thermometer
Instructions
Grind and wrap
- Wash and drain the husks, removing silk. Set up a steamer with water below the rack.
- Process the corn in small batches with the butter, cream, sugar and salt. Add the milk gradually, using only enough to help the blades move. Scrape the container as needed. The mixture should be finely ground and thick enough to mound softly on a spoon; do not taste the raw mixture.
- Divide among twelve husks. Fold the sides over the batter and fold the narrow end upward, leaving the top open. Reinforce small husks with a second one.
Steam and rest
- Stand the parcels upright on the steamer rack without packing them tightly. Cover with extra husks and the lid. Once steady steam rises, cook for 60–75 minutes. Keep water below the rack and replenish carefully with hot water as needed.
- After 60 minutes, remove one uchepo and rest it for 5 minutes. The husk should release and the center should be set without raw paste. If necessary, continue steaming in 10-minute intervals.
- Turn off the heat and rest the batch for 20 minutes. Remove the husks to eat. Refrigerate leftovers promptly as directed in the notes.
Nutrition
Serving: 1 uchepo (1/12 batch)Calories: 105kcalCarbohydrates: 16.9gProtein: 3gFat: 4.2gSaturated Fat: 2.2gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 1.2gCholesterol: 8.7mgSodium: 112.5mgPotassium: 234.6mgFiber: 1.7gSugar: 6.5gVitamin A: 263.2IUVitamin C: 5.7mgCalcium: 9.6mgIron: 0.4mg
Notes
Use the listed gram weights when precise scaling matters; US volume and ounce amounts are approximate. Nutrition is an ingredient-sum estimate, not a laboratory analysis.
Milk needs vary with corn moisture. This formula uses heavy cream, not cultured crema, and contains no added flour. Nutrition includes all 60 g of milk and excludes toppings. Estimated per uchepo from USDA SR Legacy records: corn 169998, whole milk 172217, unsalted butter 173430, heavy cream 170859, sugar 169655 and salt 173468. Vitamin estimates describe ingredients before cooking losses; trans fat is omitted because data are incomplete. Refrigerate within 2 hours, or 1 hour above 90°F, at 40°F or below for 3–4 days. Reheat to 165°F.
