Blue Corn Bollos de Mazorca #SundayFunday

Today the Sunday Funday writers are celebrating National Corn Month and Wendy of A Day in the Life on the Farm is hosting. I am super excited because it's always nice to have inspiration as a seasonal food is coming into its prime. Yum!

Stacy of Food Lust People Love, Sue of Palatable Pastime, Rebekah of Making Miracles, Wendy of A Day in the Life on the Farm, and I coordinate this low-stress group; we only participate when we are inspired. Wendy is hosting this week. Here's our line-up of corn dishes...

A-maiz-ing Recipes...

• Blue Corn Bollos de Mazorca by Culinary Cam (you're here)

• Corn Cutlets by Sneha's Recipe

• Corn Riblets by Our Good Life

• Cornmeal Sables by Karen's Kitchen Stories

• Creamy Corn and Ham Chowder by Food Lust People Love

• Kenyan Style Corn Curry by Mayuri's Jikoni

• Mexican Street Corn Trail Mix by Amy’s Cooking Adventures

• Pasta with Sweet Corn Pesto by A Day in the Life on the Farm

Bollos de Mazorca (Steamed Fresh Corn Rolls)

When corn is in season, I would use the green husks on the ears. However, when corn is not in season, I use the dried corn husks you can get in any Mexican market or the international aisle of many mainstream markets.

Ingredients makes 16 or so bollos

• 3 cups corn kernels

• 1 cup shredded cheese (I used a mixture of cheddar and 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 (I used blue corn flour)

• Also needed: food processor, steamer

• pico de gallo, for serving (I made a persimmon pico de gallo...recipe to come)

• sour cream, for serving

• fresh cilantro, for serving

Procedure

Soak the dried corn husks in boiling water for 20 minutes. The larger ones are used to wrap the bollos and the smaller ones to tie them. Drain and set aside.

Place kernels 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.

More Corn Creations

How about some...Humitas, Seared Zucchini Topped with Fresh Corn Salad, Mini Elotes or Elotes Dip?!

That's a wrap for my corn offering. The group will return next week with recipes that include pecans with Amy of Amy's Cooking Adventures leaded the charge. Stay tuned!