Uchepos Michoacanos

Ingredients

• 8 ears of fresh sweetcorn, husks kept whole
• 120 ml double cream or Mexican nata
• 60 g butter, softened
• 60 g caster sugar
• 1.5 tsp fine salt
• 100 ml whole milk
• 200 g queso fresco, crumbled
• 200 ml Mexican crema
• 300 g cooked tomato and serrano salsa
• 2 poblano or chilaca chillies, roasted, peeled and cut into strips

Before you cook

• Cut the base off each ear of corn and peel the husks away whole, keeping the widest ones for wrapping.
• Rinse the husks and pat them dry.
• Slice the kernels from the cobs with a sharp knife, working down each side over a bowl.
• Roast, peel and slice the poblano chillies into strips for serving.

Steps

1. Blend the corn kernels with the milk in batches until you have a thick, slightly coarse purée.
2. Beat the butter, sugar and salt together in a large bowl until creamy.
3. Fold the corn purée into the butter mixture.
4. Stir in the double cream to give a batter that just falls from the spoon.
5. Lay a husk on the work surface with the wide end towards you.
6. Spoon 2 tablespoons of the corn batter into the centre of the husk.
7. Fold the long sides of the husk over the batter, then fold the pointed end up to close the parcel.
8. Repeat with the remaining husks and batter to make about 18 uchepos.
9. Line a steamer basket with spare husks and set it over 5 cm of boiling water.
10. Stand the uchepos upright in the basket with the folded ends down and pack them snugly.
11. Cover them with more husks and a clean cloth, then put the lid on.
12. Steam for 55 to 65 minutes, topping up the water from a kettle if the pan sounds dry.
13. Test one uchepo by opening it: the corn should be set and pull cleanly away from the husk.
14. Rest the uchepos off the heat for 10 minutes so they firm up.
15. Serve them opened, with crema, crumbled queso fresco, warm salsa and strips of roasted chilli.