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Loading...| 6 -7 ears fresh corn , enough to yield 4 cups kernels | |
| 1/2 cup water | |
| salt , to taste |
| 1. | Preheat your oven to 375 degrees Fahrenheit. |
| 2. | Cut the kernels off of the corn cobs and puree them with water in a blender until smooth. Add salt to taste. |
| 3. | Pour the mixture into a fine mesh strainer, draining any excess liquid. |
| 4. | Transfer the corn puree to a bowl and mix until smooth. |
| 5. | Take corn husks and soften them by soaking them in hot water for about an hour. |
| 6. | After the hour, take a supple husk and lay it down rough side up. Place about 1/4 cup of the corn mixture in the center of the husk. Roll the husk lengthwise, and then twist the ends. |
| 7. | Repeat with the remaining husks and mixture. |
| 8. | Place the Uchepos in a baking dish, cover with foil, and bake in the preheated oven for 1 hour. |
Uchepos are a traditional Mexican dish made with fresh, wholesome ingredients.
They are easy to make and incredibly flavorful.
The corn husks can be difficult to work with if they are not soft enough.
Some people may not like the texture of the corn puree.
Uchepos are a great source of vitamin C, fiber, and potassium.
They are low in fat and calories, making them a healthy addition to any diet.
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