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...
- Culinary Adventures with Camilla: Bollos de Mazorca (Steamed Fresh Corn Rolls)
- Sneha’s Recipe: Colombian Arroz Atollado
- Amy’s Cooking Adventures: Cañón de Cerdo (Colombia-Style Pork Loin Roast)
- Pandemonium Noshery: Bandeja Paisa - Colombian Platter
- Making Miracles: Arepas Con Carne Asada
- Dinner By Dennis: Pan De Bono (Cassava and Corn Cheese Bread)
- Sugarlovespices: Aguacate Relleno (Stuffed Avocado with Smoked Salmon and Egg)
- Kitchen Frau: Pan de Yuca (Warm Cheesy Buns)
- A Day in the Life on the Farm: Arroz Atollado
Bollos de Mazorca
Steamed Fresh Corn Rolls
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
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.
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.
Now I'm adding a steamer to my wish list - these look wonderful!ReplyDelete
It's actually just the pasta insert for a bigger pot that I have. But, yes, a dedicated steamer is nice.Delete
I love all things corn, the fresh corn makes it sounds extra delicious.ReplyDelete
I love it...it's so different from "regular" tamales.Delete
I make steamed corn tamales that are very similar, just different spices and no cheese.ReplyDelete
Nice! I loved this.Delete
I love using the corn husks for steaming! Cool recipe!ReplyDelete
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.ReplyDelete
These look just lovely!ReplyDelete