Uchepos

Select fresh corn husks, ensuring they are clean and intact. Submerge the fresh corn husks in hot water for at least 30 minutes to soften them, then drain and pat dry.

Carefully remove the fresh corn kernels from the cobs.

In a food processor or blender, combine the fresh corn kernels, grated piloncillo, Mexican crema, salt, and baking powder. Process until a smooth, thick batter forms. Do not over-process; a slightly coarse texture is acceptable.