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1
Strip the husks from the corn carefully, keeping them whole. Set aside the largest, most pliable husks for wrapping; reserve smaller ones for lining the steamer. Grate the corn kernels directly from the cob on the coarse side of a box grater or pulse briefly on a food-processor blade — the result must be textured and thick, not liquid. The mass is ready when it holds together loosely and still shows visible texture rather than a smooth purée.
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2
Taste the grated corn. Add salt, then sugar in increments — the corn's own sweetness varies by season and variety, and the batter should be balanced, not cloying. Stir in the fresh cream until fully incorporated. The batter should fall slowly from a spoon and hold a soft mound; if it pours freely it has been thinned too far.
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3
Lay a fresh corn husk flat. Spread two to three tablespoons of batter down the centre, leaving a border at each end. This step decides the dish: the husk must be fresh and moist — a dried husk will not seal the steam inside, and the uchepo will firm and dry rather than set to its characteristic custard-soft texture. Fold the sides of the husk over the batter, then fold up the narrow end. Repeat with the remaining husks and batter.
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4
Line the base of a steamer with spare husks. Stand the uchepos upright, open end up, packed closely so they support one another. Bring the water beneath to a vigorous boil, then reduce to a steady medium steam. Steam until the batter has set but still yields to a gentle press and jiggles slightly at the centre — it should not feel firm or spring back like a dried masa tamal. Begin checking at 40 minutes.
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5
Remove one uchepo and open the husk. The surface should be pale gold and just pulling away from the husk at the edges; the interior should tremble slightly when the husk is nudged. Serve immediately, still in the husk, alongside crema, crumbled queso fresco, and salsa roja.