Skip to main content

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.


Post a Comment

Popular posts from this blog

Quick Pickled Red Onions and Radishes

If you've been reading my blog for even a short amount of time, you probably know how much I love to pickle things. I was just telling a friend you can pickle - with vinegar - or you can ferment - with salt - for similar delicious effect. The latter has digestive benefits and I love to do that, but when I need that pop of sour flavor quickly, I whip up quick pickles that are ready in as little as a day or two. I've Pickled Blueberries , Pickled Asparagus , Pickled Cranberries , Pickled Pumpkin , and even Pickled Chard Stems ! This I did last night for an upcoming recipe challenge that requires I include radishes. Ummmm...of course I'm pickling them! Ingredients  makes 1 quart jar radishes, trimmed and sliced organic red onions, peeled and thinly sliced (I used a mandolin slicer) 3/4 C vinegar (I used white distilled vinegar) 3/4 C water 3 T organic granulated sugar 1 T salt (I used some grey sea salt) 6 to 8 grinds of black pepper Proce

Aloo Tiki {Pakistan}

To start off our Pakistani culinary adventure, I started us off with aloo tiki - potato cutlets. I'm always game for tasty street food. I found a couple of different recipes and incorporated those together for this version. Ingredients 6-8 small red potatoes, scrubbed 1 T cumin seeds 1 T fresh chopped parsley 1/2 t ground coriander 1 t minced garlic Procedure Boil the potatoes until they are tender. Drain and let cool. Mash the potatoes. Traditionally they are mashed without their skins. I left the skins on. In a small pan, toast the cumin seeds on high heat until the begin to give off an aroma and begin to darken. Remove from heat and transfer to a plate to keep them from cooking any more. Blend all of the spices into the mashed potatoes, then shape into small patties. If you wet your hands, the potato mixture won't stick to them. Heat a splash of oil in a large, flat-bottom pan. Dip each patty into beaten egg and carefully place in the oil. P

Hot Chocolate Agasajo-Style {Spice It Up!}

photo by D For my Spice It Up! kiddos this week, I was looking for an exotic drink to serve while we learned about saffron. I found a recipe from food historian Maricel Presilla that mimicked traditional Spanish hot chocolate from the 17th century where it was served at lavish receptions called agasajos . When I teach, I don't always get to shoot photos. Thankfully, D grabbed my camera and snapped a few. Ingredients serves 14-16 1 gallon organic whole milk 3 T dried rosebuds - or 2 t rosewater 2 t saffron threads, lightly crushed 3 T ground cinnamon 3 whole tepin chiles, crushed 2 vanilla beans, split lengthwise 1 C organic granulated sugar 1 lb. bittersweet chocolate Procedure In a large soup pot that can hold a gallon plus, combine milk, dried rosebuds (or rosewater, if you are using that), saffron threads, ground cinnamon, chiles, vanilla beans, and sugar and warm over medium heat till it steams. Whisk to dissolve sugar, then lower heat an