Wednesday, June 10, 2020

Bollos de Mazorca (Steamed Fresh Corn Rolls) #EattheWorld

It's hard to believe that 2020 is halfway over. Here we are in June for another installment of our #EattheWorld project, being spearheaded by Evelyne of CulturEatz. Here's her challenge.

This month, Evelyne announced, "We are traveling this month to colorful, controversial and gorgeous Colombia!" So, I have cooked Columbian food before. I see photos and notes that I did a completely Columbian dinner for Christmas of 2014. However, I never published any of those recipes and didn't really share any photos either. Drat. I went back to my friend from Columbia and asked her for recipes. But she is a nurse and, in this day and age of COVID-19, is understandably busy. So, I was on my own for now.

I did find two posts for Columbian food back in 2012 when we were just kicking off our family's cooking around the world adventure. I made Aguacate Relleno de Salmón and Albóndigas de Pavo con Salsa de Guayaba, salmon-stuffed avocados and turkey meatballs in guava sauce - photographed below.

While we enjoyed those recipes, I wanted to make something completely new to us. Before I get to my offering, here are the other Columbia #EattheWorld recipes...

Bollos de Mazorca
Steamed Fresh Corn Rolls

I came across Bollos de Mazorca, a traditional and simple Colombian dish that utilizes fresh corn, which is perfect for this season. It consists of corn rolls wrapped with corn husks, steamed, and served warm.

Ingredients makes 16 or so bollos
  • 3 ears organic fresh corn, with green husks intact
  • 1 cup shredded cheese (I used mozzarella)
  • 1 red Spring onion, trimmed and diced, approximately 1/4 cup
  • 1 teaspoon ground coriander seeds
  • ¼ cup heavy cream
  • 1 egg
  • pinch of salt
  • 1 cup masa harina (corn flour)
  • Also needed: food processor, steamer
  • salsa, for serving
  • sour cream, for serving

Peel the corn carefully, trying to keep each leaf intact. You will use the larger leaves are used to wrap the bollos and the smaller ones to tie them.

Place the leaves in a steamer over boiling water. Cover and steam for 5 minutes. Set aside.

Cut the kernels from the cob and place them in the bowl of a food processor with all of the ingredients except the masa and the salt. Pulse until you have a thick puree. Turn the puree into a mixing bowl. Add in the masa and salt. Stir to combine.

To wrap, place two or three leaves on a plate. Spoon 2 Tablespoons of the filling into the center of the husk.

Fold up the sides, then each tip to create a parcel. Use the strips of the small leaves to tie the bollos.

Place the bollos in the steamer with water coming to just below the basket. Bring the water to a boil, then cover and reduce the heat to a simmer. Steam for 25 minutes; you can steam them longer if you make larger bollos.

Remove the bollos to a serving platter. To eat, open up the leaves. Traditionally these would be served with butter and more cheese. I served them with pico de gallo and sour cream instead. 


  1. Now I'm adding a steamer to my wish list - these look wonderful!

    1. It's actually just the pasta insert for a bigger pot that I have. But, yes, a dedicated steamer is nice.

  2. I love all things corn, the fresh corn makes it sounds extra delicious.

    1. I love's so different from "regular" tamales.

  3. I make steamed corn tamales that are very similar, just different spices and no cheese.

  4. I love using the corn husks for steaming! Cool recipe!

  5. Those look fantastic. Thank you for including the photos of how to fill, wrap and tie them. I love tamales, and I can imagine these are even better with all that cheese in them.


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