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Huchepos with Soured Cream and Green Salsa

Name: Huchepos with Soured Cream and Green Salsa
Prep time: 30 min
Cook time: 45 min
Total time: 75 min
Cuisine: Mexican
Ingredients: 2 Green chilli; 6 mazorcas Fresh sweetcorn; 60 g Butter; 2 cdas Sugar; 1 cdta Salt; 200 ml Soured cream; 400 g Tomatillo; 1 bunch Coriander

75 min (30 prep + 45 cook) Medium 4 servings Michoacán

Edmond Bojalil

Recetas Mexas

Published: 30 Mar 2026 · Updated: 30 Mar 2026

Michoacán fresh sweetcorn tamales served with soured cream and tomatillo salsa.

About this recipe

Uchepos — Michoacán's fresh sweetcorn tamales — served with thick soured cream and a tomatillo and green chilli salsa. A complete Michoacán dish where the natural sweetness of fresh sweetcorn contrasts beautifully with the tang of soured cream and the fresh heat of green salsa.

History & Origin

Uchepos — also known as huchepos — are one of the best-kept treasures of Michoacán gastronomy and indeed all of Mexico. Unlike traditional tamales made with nixtamalised maize dough, uchepos are made with fresh, tender sweetcorn, which gives them a soft, slightly moist texture and an unmistakably natural sweetness. Their origins date back to the Purépecha communities of the state of Michoacán, one of the most important indigenous peoples of pre-Hispanic Mexico. The Purépecha, also known as the Tarascans, were exceptional farmers who developed sophisticated maize cultivation techniques. Fresh sweetcorn was — and remains — a central element of their diet and culture, used in atoles, pozoles and, of course, uchepos. The word "uchepo" comes from the Purépecha language and refers directly to this sweetcorn tamal. Historically, they were prepared in both sweet versions — with sugar and cinnamon — and savoury ones, and were served at religious festivals, markets and family hearths in communities such as Pátzcuaro, Morelia and the villages on the shores of Lake Michoacán. The traditional accompaniment of Michoacán soured cream — thicker and richer than commercial varieties — and the tomatillo salsa with green chilli represents a perfect balance: the silky sweetness of the uchepo, the refreshing tang of the soured cream and the vibrant heat of the salsa create a harmony of flavours that defines the cuisine of this region. Today, huchepos remain a seasonal dish, as they depend on sweetcorn at precisely the right stage of ripeness. They are enjoyed at artisan markets, family fondas and traditional restaurants throughout Michoacán, where they represent the culinary pride of a state with deep indigenous roots.

Estimated cost

£5.50

Total cost

£1.38

Per serving

* Approximate prices based on UK supermarkets

Nutritional information per serving

310

Calories

Protein

46g

Carbohydrates

12g

Fat

Fibre

320mg

Sodium

* Approximate values. May vary depending on ingredients used.

Method

1
Remove the kernels from the fresh sweetcorn and pass them through a fine grater or process in a blender until you have a creamy paste with some texture. It should not be completely smooth — the rustic quality is part of the charm.
2
In a large bowl, mix the sweetcorn paste with the softened butter, sugar and salt. Work with a spatula or your hands until everything is combined. The dough should be pliable but not liquid.
💡 If the dough is too wet, add a tablespoon of fine maize flour. If it is too dry, add a little more butter.
3
Separate the corn husks (totomoxtle). If you used fresh cobs, keep the larger leaves. If you do not have them, soak dried corn husks in hot water for 30 minutes. Pat dry with a clean cloth.
4
Place an open corn husk on the work surface. Spread 2–3 tablespoons of sweetcorn dough in the centre, forming a rectangle. Fold the sides of the husk over the dough, then fold the bottom portion upwards to close the uchepo.
5
Stand the uchepos upright in a steamer with the open end facing upwards. Steam for 40–45 minutes. They are ready when the dough peels away cleanly from the husk and has a firm yet tender texture.
💡 Check the water level in the steamer halfway through cooking.
6
While the uchepos are cooking, prepare the green salsa: place the tomatillos and green chillies in a medium saucepan with enough water to cover. Cook over a medium heat for 10 minutes. Drain and blend with the coriander and salt to taste. Adjust the consistency with a little of the cooking water.
7
Serve the uchepos hot with the husk removed, generously topped with soured cream and a drizzle of green salsa. Garnish with fresh coriander.
💡 Uchepos can be served sweet (without salsa) or savoury with the salsa. Both versions are traditional in Michoacán.