Panamanian corn bolls. Fresh corn bolls are one of the easiest dishes to prepare and very typical of Panama. It is nothing more than a mixture of cooked corn in its own husks, which can be accompanied by delicious chicharrones or butter.
The bolls have their roots in colonial times, where the fusion of native ingredients like corn with European culinary techniques took place.
Through a series of steps that combine the ingredients, a soft and aromatic dough is obtained, which is then carefully molded to shape the bolls. Once ready, they are cooked in their banana leaf wrapping. Let's get to work!
Panamanian Corn Bolls
Ingredients
20 Fresh corn cobs
Husk of the cob
Salt and sugar
Strands or strips of the cob
Preparation
Step 1 : Husk of the cobs should be carefully removed and the silky threads taken out.
Step 2 : To do this, make a small incision at the base of the cob with a pointed knife and then turn to extract the husk.
Step 3 : Then, cut the kernels off the cobs with a knife and pass them through a mill.
Step 4 : In the obtained mixture, add salt and sugar to taste and stir well with a spoon.
Step 5 : Next, take the husks of the cob and place a portion of the mixture inside; fold them in the same leaves and tie with strips or thread.
Step 6 : Cook the bolls in boiling water for 40 minutes until they harden, then remove from the water and let drain.
Step 7 : To serve, you can remove the bolls from the husks and enjoy them hot or cold according to preference.
