Also known as uchepos, these fresh corn tamales are wrapped in fresh corn husks and steamed until tender. Enjoy them topped with a spicy tomato salsa and almond crema.
Why You’ll Love These Corn Tamales
Vegan and gluten-free, these corn tamales come together easily. There’s something truly special about the combination of fresh corn, masa harina, and a touch of sugar that’s perfect for stuffing into corn husks. They are also great for feeding a crowd as this recipe makes quite a large batch.
Where do uchepos come from?
Originating from the state of Michoacán, Mexico, uchepo is the Purépecha name for tamales wrapped in a fresh corn husk. They are small tamales typically prepared with fresh corn, sugar, milk, or cream.
Even though they are slightly sweet they are not considered dessert tamales in Michoacan and are typically served with a spicy tomato sauce, crema, and queso fresco. Other states have similar tamales served as dessert known as tamales de elote.
Ingredients
- Corn: You’ll need fresh corn on the cob. You’ll be using the kernels and the fresh corn husks.
- Masa harina: Is nixtamalized corn flour. It is widely available at grocery stores sometimes labeled as corn flour for tortillas. The brand most widely available is Maseca, but if you’re looking for one made with non-GMO corn or organic corn masa try the Bob’s Red Mill brand or Masienda.
- Vegan butter: My go-to vegan butter is Earth Balance. Make sure to bring it room temperature.
- Fresh corn husks: Are the soft green corn husks that surround a fresh corn cob.
How to prepare fresh corn husks
Since you’ll be using the husks to steam the tamales, you need to take special care when removing the husks. Start at the top and gently peel the husk away from the cob. Once you’ve removed the husk, trim off the ends and put them in a bowl of water to make sure there is no dirt or corn hair.
Making Uchepos Step By Step
Expert Tips and Tricks
- Make sure to pat the husks dry with a towel before filling them with the masa.
- Use a very sharp knife to remove the kernels from the cobs. You want to get as much of the kernel as possible.
- When spreading the masa on the corn husk, spread a portion of the masa on the center of each husk, leaving space at the bottom and sides.
- If the tamales are not done after the recommended time, steam for 10 more minutes and check again.
- These tamales will turn out the best if you use corn while it is in season.
- When the tamales separate easily from the corn husks, it means they are done.
Serving
Tamales will taste their best when eaten fresh and warm from the steamer.
Storing
Let the tamales cool on a baking sheet and then place them in an airtight container or silicone bag, and store them in the fridge for up to 5 days or in the freezer for 6 months.
FAQs
Fresh corn is best but frozen corn, thawed, would be the next best option. Canned corn is too wet.
If you can’t find vegan butter, vegetable shortening makes a good substitute.
Fresh Corn Tamales (Uchepos)
Servings: 24 tamales
Calories: 108kcal
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To prepare the corn husks and filling:
With a large knife, cut off the ends of the corn cobs. Carefully remove the husks and place them in a bowl with warm water. Cut the kernels off the cob and remove any corn hairs.
Place the corn kernels, masa harina, vegan butter, sugar, salt, and baking powder the food processor and process for about 1 to 2 minutes to form a thick masa (dough).
To wrap the tamales
Using a spoon, spread 2-3 tablespoons of the masa onto the corn husk. Bring the two long sides of the corn husk together and roll them in the same direction around the tamal. Fold down the pointed section of the corn husk, leaving the top of the tamal open.
To cook the tamales
Fill the bottom of the steamer with water, making sure the water does not touch the steamer rack. Place the tamales in the steamer vertically, leaning against the side of the steamer. Cover them with a layer of corn husks.
Cover the pot and bring the water to a boil. Turn the heat down to medium and cook for 45 minutes. Check the tamales. When they separate easily from the corn husks, it means they are done. If they are not done, steam for 10 more minutes and check again.
Remove the steamer from the heat and let sit uncovered for 10 minutes. Don’t be alarmed if the tamales seem really soft. As they cool, they will firm up.
Serve with a spicy tomato salsa and almond crema
- Make sure to pat the husks dry with a towel before filling them with the masa.
- Use a very sharp knife to remove the kernels from the cobs. You want to get as much of the kernel as possible.
- When spreading the masa on the corn husk, spread a portion of the masa on the center of each husk, leaving space at the bottom and sides.
- If the tamales are not done after the recommended time, steam for 10 more minutes and check again.
- These tamales will turn out the best if you use corn while it is in season.
- When the tamales separate easily from the corn husks, it means they are done.
Serving: 1tamal | Calories: 108kcal | Carbohydrates: 7g | Protein: 1g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.02g | Sodium: 97mg | Potassium: 21mg | Fiber: 0.5g | Sugar: 1g | Vitamin A: 195IU | Vitamin C: 0.02mg | Calcium: 20mg | Iron: 1mg
Although dorastable.com attempts to provide accurate nutritional information, these figures should be considered estimates.