Uchepos- Sweet Corn Tamales

Uchepos- Sweet Corn Tamales Recipe

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Janin (MamiJ) Sayun


A great basic sweet corn tamal recipe, with just a handful of ingredients and easy prep. Note--If corn masa feels too runny after adding the kernels to the butter, you may add one tablespoon at a time of cornstarch or flour, until masa is thicker than cake batter but not as dense as cookie dough.


☆☆☆☆☆ 0 votes

30 Min
1 Hr


  • 120 g
    butter, room temperature
  • 6 Tbsp
  • 1 tsp
  • 6 large
    corn, fresh with husks removed, reserve husks
  • 6 Tbsp
    sour cream, to serve

How to Make Uchepos- Sweet Corn Tamales


  1. Remove corn kernels from cob. In a food processor grind kernels until they form an uniform paste. Set aside.
  2. Place butter and sugar in a large bowl. Beat with a wooden spoon or electric mixer until well blended. Add the salt and blend, then add the processed corn and blend everything well.
  3. Meanwhile, add tap water to the bottom of a large steamer pot or double boiler, and place the basket on top. Set to boil over low heat. As the water comes to a boil, wrap tamales.
  4. Take one of the reserved corn husks and check that it isn't ripped or broken. Place a tablespoon of the corn masa in the middle of the husk, and wrap the sides around the masa; then fold the bottom to create a nice packet. Arrange tamales, with the open side facing up, inside the steamer basket. Cover pot tightly and cook tamales over low heat, for approximately 50 minutes. Check for doneness and if tamales are still look raw, cook for another 10 minutes. Let tamales rest covered for 20 minutes after they are done, then serve warm with sour cream.

Printable Recipe Card

About Uchepos- Sweet Corn Tamales

Course/Dish: Other Appetizers
Main Ingredient: Vegetable
Regional Style: Latin American

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