Bollo de Mazorca: Traditional Colombian Steamed Sweet Corn Rolls

Bollo de Mazorca is a spectacular, naturally sweet, and savory steamed corn roll (envuelto) with deep indigenous roots across South America. Here on the Colombian Caribbean coast, it is an absolute cultural pillar and the ultimate, undisputed companion for a traditional breakfast!

The secret to this 1-hour and 5-minute recipe is utilizing the corn’s natural moisture. By cutting the fresh kernels right off the cob and grinding them without adding any extra water, you achieve a thick, pure corn dough. Wrapped in its own fresh green husks (ameros) and tied tightly, it boils into a dense, sweet, and incredibly comforting side dish.

Bollo de Maíz (Steamed Sweet Corn Rolls)

A sweet, savory, and purely indigenous Caribbean delight! Freshly ground sweet corn dough tightly wrapped and boiled in its own husks.

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Prep Time 20 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr 5 minutes mins

Course Side Dish, Wrapped Foods

Cuisine Colombian, Latin American

Servings 12 people

Ingredients

  

• 12 Ears of fresh corn Mazorcas, husks carefully reserved
• Sugar to taste
• Salt to taste
• Ameros The reserved fresh green corn husks for wrapping
• Majagua or cooking twine For tying

Instructions

 

• Extract and grind: The very first step is to carefully peel the corn, making sure to save the large, intact green husks (ameros). Using a knife, slice all the kernels off the cob. Grind the kernels in a traditional mill or pulse them in a blender. (Crucial: If using a blender, do absolutely NOT add water; you must rely purely on the corn's natural juices!)
• Season the dough: To the resulting ground corn paste, add sugar and salt. (Chef's Hack: This is highly customizable! If you like them traditional and sweet, use 3 to 4 tablespoons of sugar and just a pinch of salt. If you prefer a savory profile, reduce the sugar drastically and increase the salt.) Mix everything until completely unified.
• Assemble the Bollos: Take one large amero (husk) and fold the bottom tip up to create a small cup or pouch. Spoon a generous portion of the corn mixture inside. Take a second amero and place it over the opening to cover the dough. Fold the top and bottom tips down securely so the dough doesn't spill, and tie the parcel tightly with the majagua (or twine).
• Boil: Place all your perfectly tied bollos into a large pot filled with plenty of boiling water. Ensure they are completely submerged. Let them cook over medium-high heat for about 40 minutes to 1 hour, depending on the power of your stove.
• Serve: Remove them from the water, let them drain and cool slightly so they firm up. On the coast, they are traditionally unwrapped and served warm alongside salty queso costeño or a generous smear of creamy suero costeño!

Notes

• Indigenous Heritage: The bollo traces its origins directly back to the ancient indigenous cultures of South America. It is a deeply traditional food not just in Colombia, but also in Venezuela, Panama, and Ecuador.
• The Bollo Capital: This preparation is so vital to Caribbean culture that the municipality of Ponedera, in the Atlántico department, hosts an annual “Festival del Bollo y del Frito” showcasing an incredible variety of these treats!
• Endless Varieties: While the fresh sweet corn version is beloved, the coastal bollo family is massive. You can find variations made from cassava (bollo de yuca), white corn (bollo limpio), plantain, coconut, millet (millo), sweet potato, and more!

Keywords Bollo de Maíz, Steamed Sweet Corn Rolls