Uchepos

Use 900 g fresh sweet-corn kernels; 180 g sweetened condensed milk; 40-80 g fine cornmeal or plain rice flour and the listed remaining ingredients. Process corn with condensed milk to a coarse, thick puree. Mix in 40 g cornmeal, cinnamon and salt, adding more cornmeal only if too wet to hold a mound. Process in small batches, scrape bowl and add upper flour only if puree runs rather than mounds.

Spread about 3 tbsp mixture on each husk in a 7 cm square. Bring long sides together and fold to one side, then fold the empty tapered end upward. Soften husks until flexible and drain. Keep mixture clear of edges and leave enough bare end to fold fully closed.

Stand closed ends down in a lined steamer. Steam 50-70 minutes until mixture is firm and releases from husks. Stand upright with air channels and water below basket. Time from steady steam and check a firm test center that releases, not raw paste.

Serve: 150 ml Mexican crema; 100 g queso fresco. Rest 15 minutes, unwrap and serve with crema and crumbled cheese. Drain before resting, unwrap carefully and divide crema and cheese evenly.