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Bollos de Mazorca (Steamed Fresh Corn Rolls)

Bollos de Mazorca (Steamed Fresh Corn Rolls)

Erica Dinho
Course side dishes
Cuisine Colombian
Servings 6 servings
Calories 36 kcal


  • 10 fresh ears of corn, with husks or dried corn husks
  • 3 tbsp corn meal
  • 2 tbsp sugar
  • ½ teaspoon salt
  • Kitchen twine
  • Cheese and butter, to serve


  • Remove the husks from the corn and keep each large husk for wrapping the bollos.
  • Place the husks in a large bowl and cover them with hot water. Soak the husks until they are soft.
  • Remove the corn kernels from the cob with a knife.
  • Place the fresh corn, corn meal, sugar and salt in the food processor and process until the corn is pureed.
    Bollos de Mazorca (Steamed Fresh Corn Rolls)
  • Strain the corn mixture through a sieve and discard the liquid.
    Bollos de Mazorca
  • In large deep pot place about 2 cups of water and a steamer. Bring the water to a boil.
  • Remove the corn husks from the water and dry. Lay the husks on a working surface and spread about 6 tablespoons of the corn mixture in the center of the husk.
    Recetas de Comida Colombiana
  • Roll the husk and tie the ends with kitchen twine creating a roll. Repeat until all the filling is used.
    Comida Colombiana-Bollos de Mazorca
  • Add the bollos to the steamer, cover and cook, approximately 30 to 40 minutes.


Calories: 36kcalCarbohydrates: 8gProtein: 1gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 194mgPotassium: 20mgFiber: 1gSugar: 4gVitamin A: 4IUVitamin C: 1mgCalcium: 1mgIron: 1mg
Keyword Traditional Colombian
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