Bollos de Maíz
The Quirky Foodster Team
Ingredients
- Fresh or frozen corn kernels — 450 g (1 lb)
- Cornmeal — 140 g (5 oz)
- Sugar — 50 g (1.75 oz)
- Salt — 1/2 tsp
- Corn husks, softened in warm water, for wrapping
- Kitchen string
Method
- Blend the corn kernels with the cornmeal, sugar and salt until you have a thick, coarse batter.
- Spoon a portion of the mixture onto a softened corn husk.
- Fold the husk around the mixture, then tie securely with kitchen string, or fold and tuck the ends.
- Repeat with the remaining mixture and husks.
- Steam the wrapped bollos for 45–50 minutes until firm and cooked through.
- Let cool slightly before unwrapping to serve.
Introduction: Corn dough wrapped and steamed in corn husks, a traditional Panamanian staple often served alongside meat and stews.
Cultural Background: Bollos reflect a deep-rooted corn-based food tradition found across Panama, the wrapped and steamed dough offering a simple, satisfying starch that pairs well with saucier main dishes.
Tips: Soften the corn husks well in warm water before using, as this makes them pliable enough to wrap without tearing. Steam until firm to the touch — this indicates the corn mixture has fully set.
Variations: Add a pinch of ground cinnamon for a subtly spiced version. Serve alongside sancocho or ropa vieja as a starch accompaniment.
Storage: Refrigerate cooked, wrapped bollos in an airtight container for up to 4 days.
Reheating: Reheat by steaming for 15–20 minutes until warmed through.
FAQs:
Q: Can bollos be made without corn husks?
A: Banana leaves or foil can be used as a substitute if corn husks aren't available.
Q: What is bollos de maiz typically served with?
A: Stews and saucy main dishes, similar to how tortillas or rice are used elsewhere.
- Fresh or frozen corn kernels — 450 g (1 lb)
- Cornmeal — 140 g (5 oz)
- Sugar — 50 g (1.75 oz)
- Salt — 1/2 tsp
- Corn husks, softened in warm water, for wrapping
- Kitchen string
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