Blend the corn kernels in the blender gradually and set aside in a bowl.
Add the sugar and baking powder and mix perfectly to integrate all the ingredients until a homogeneous mixture forms.
Add a tablespoon of the dough to the fresh corn husk, fold in half, and then cover with the other part as shown in the video. Set aside.
In a pot with a double boiler, place the uchepos standing up so that the filling does not spill, cover with the leftover husks, lid, and cook over medium-low heat for 45 minutes or until cooked.
Serve on a clay plate and enjoy with a delicious champurrado.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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