Friday, 27 June 2014

Bollos de Mazorca

Another beautiful corn recipe for Panama month - corn is certainly the flavour of the month here! This recipe is so absurdly simple, and really celebrates the gorgeous sweet taste of fresh corn. You'll need to make sure you buy your corn with the husk on, if your greengrocer has them de-husked and pre packaged then you can just ask them if they have any with the husks on, they usually have a box out the back.

This dish is usually made using dried corn in Panama, I've used fresh. It's obviously a bit juicier than dried corn, so I've used a couple of tablespoons of polenta to soak up the liquid. It doesn't affect the taste, just absorbs the corn juice while it cooks and makes it a lovely firm consistency.

Bollos de Mazorca

6 ears of fresh corn, with husks on
2 heaped tbsp polenta
Pinch of sugar
1/4 tsp salt

To Make
1. Remove the husks from the ears of corn. Discard the corn silks (or feed them to your guinea pigs, who love them!) and place the husks in a bowl of hot water to soften.
2. Cut the kernels off the cobs of corn and purée in a food processor. Strain through a sieve to get as much liquid out of the puréed corn as you can (save the lovely liquid and use it to flavour a corn soup or chowder).
3. Place the strained corn purée, polenta, sugar and salt in a bowl and mix well. Remove the husks from the water and fill each one with 2 tablespoons of corn. Roll them up and tie the ends together with twine and place in a steamer. Keep going until you've used up all the corn purée.
4. Steam, covered, for 40 minutes. Serve hot, if you like you can add a dab of vegan butter or margarine just before eating.

Makes 18-20 bollos.

This month I'm featuring recipes from Panama.
Check out my other Panamanian recipe posts:

I've submitted this recipe to the Vegan Virtual Linky Potluck - click here to see the other entries.

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