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  • Writer's pictureCulinary Cam

Blue Corn Bollos de Mazorca

Updated: Nov 15, 2023

My mom wanted to have her friends over for lunch to celebrate a birthday and asked me to bring food over.

I directed the birthday girl to my blog and she picked Albóndigas de Pavo con Salsa de Guayaba. Done. I added another Columbian dish and a salad to round out the meal. I hope Nancy felt celebrated and full! This was the other dish: Blue Corn Bollos de Mazorca.

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


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.

Again, here is the Columbian meatball recipe. You can see the Galletas Cucas, Columbian gingerbread, that I served for dessert. And I finished it with a cake, Torta María Louísa.

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