Bollo de Maíz

Step by stepInstructions

1. Carefully remove the corn husks in wide strips and soak them in warm water; cut the kernels from the cobs.
2. Blend the kernels in a food processor until a coarse, moist dough forms, about 2 minutes.
3. Mix in the salt, and the sugar and cinnamon if making sweet bollos.
4. Lay two husk strips overlapping; spoon about ½ cup of dough into the center, then fold and tie the husks into a neat cylinder, like a small present.
5. Place the bollos in a pot, cover with water, weigh down with a plate and boil for 45 to 60 minutes.
6. Drain, let rest 10 minutes, then unwrap and serve warm with butter or cheese.