Fresh Corn Tamales (Uchepos)

fresh corn tamales in their husk topped with salsa.

Fresh Corn Tamales (Uchepos)

Also known as uchepos, these sweet tamales are wrapped in fresh corn husks and steamed until tender. Enjoy them topped with spicy tomato salsa and almond crema.

Course Main Course

Cuisine Mexican

Diet Vegan

Servings tamales

Calories 108kcal

Author Dora R.

Ingredients

10 large ears corn
1 ½ cups masa harina
8 tablespoons vegan butter room temperature
2 tablespoons sugar granulated
½ teaspoon salt
1 teaspoon baking powder

US Customary - Metric

Instructions

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

Notes

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.

Nutrition