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These traditional Colombian corn cakes or Envueltos de Choclo or Chócolo are sold on the streets of Colombia. Some people prefer to eat them alone with butter and cheese but they are also delicious as a side dish to chorizos or other fried meats. If you don’t want to use the husks for wrapping, just use aluminum foil.
Enjoy it!
Ingredients
(4-6 Cakes)
9 fresh ears corn with the husk
2 cups grated cheese (mozzarella, queso fresco or farmer cheese)
2 tablespoons melted butter
2 eggs
2 tablespoons sugar
1 teaspoon salt
Directions
- Remove husks and save for wrapping.
- Cut the corn kernels off the cob. Place the corn, butter, eggs, sugar, salt and 1 cup of cheese in a food processor. Mix until smooth consistency.
- For each cake arrange 2 corn husks on a work surface. Divide the corn mixture evenly and place in the center of the husks.
- Roll the corn husks so that the filling is completely enclosed. Twist and tie the ends.
- Have a pot with water ready for steaming. Steam the cakes, covered, in a basket for 1 hour.
- Serve with grated cheese on top.
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This was printed from MyColombianRecipes.com
Comments
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Felisha says
I will have to try these next time I grill out!
Natasha - 5 Star Foodie says
These corn cakes sound terrific, I like them wrapped up, very neat!
Danielle says
oooh! I just bought some chorizos over the weekend and was wondering what to serve as a side! this will be great 🙂
Sarah Naveen says
that looks wonderful!!!
Oysterculture says
I just need to get me to a grill, these look incredible
zerrin says
This is an incredible idea to use the husks in this way. So creative! We see corn vendors at the streets of Turkey, but they either boil or grill it as a whole. This is a great twist! I love Colombian style!
Erica says
Thank you all so much for visiting!
Anna says
It looks delicious it’s a must try for sure.
Claudia Medeiros says
It looks so delicious !
Here ( Brazil ) we have a similar wrapped corn recipe called ” pamonha ” but it’s sweet .
Diana says
Erica, another great post! Thanks for this. This seems so easy and yummy to make. Thanks for sharing!
Danielle says
I just wanted to tell you that I made this last night….and LOVED it! I had to use the aluminum foil (cuz I ended up using frozen corn since I didn’t have fresh corn on hand, although I’m sure it would taste a lot better with fresh corn) and it was so easy and so tasty!
kristy says
I know it’s been a while! I’ve check through all the missed out recipes, they look absolutely gorgeous and delicious especially this one here! Really mouthwatering…
Erica says
Thank you everyone for the comments!
ds r4 says
Yummy! It seems so delicious. Perfect recipe for any party time. I will make it at this upcoming kitty party.
Ruby says
Erica, this recipe is not the same from the coast. I’m from Cartagena and the bollos de mazorca that are sold in the streets and that people buy for breakfast do not have the cheese or in it. I’m trying to make them and I even bought a Corona Molino, like those that our grandmothers used. Hope you can come up with the recipe for these, since I’m just experimenting. I would also like people to comment more about how their recipes came out when they prepared it, and not about how delicious they look.
Erica Dinho says
Hi Ruby,
I am going to post the recipe for “Bollos de Mazorca”from the Atlantic Coast next week. This is a different recipe from the Andean region and they have cheese.
Ruby says
Thank you Erica!!!!!!!!! I’m very happy you’ll be posting the recipe. I have tried on my own and it’s not working for me :(.
wafula mathias says
Thank you so much for enriching food diet. i was used to simple foods ugali (Maize flour mixed with water and cooked) with vegetables.
Good nite
Tom says
My wife is Colombian- we have purchased these from a friend to have with Easter dinner every year (my family loves this stuff) and this year we’re going to make our own. I like them with raisins too, so we’ll probably make some of both. We’ll let you know how they turn out!