These wrapped corn cakes are sold on the streets of many cities. You can buy them warm in the mornings outside the doors of supermarkets, hundreds of them in large aluminum pans, sold for just dimes. Serve them warm, spread with butter, and cheese on the side. They are normally cooked in huge calderos* over log fires, in batches of twenty-five. About fifty large ears of corn yield twenty to twenty-five bollos.
Pass the raw corn kernels through the finest disc of a molino* or meat grinder into a bowl. You will get about 2 cups of a smooth paste.
Add the sugar and salt, and mix well with a fork or wooden spoon.
Cut 8- by 6-inch aluminum foil strips, or arrange corn husks in the palm of your hand. Place one-quarter of the corn mixture (½ cup) on each strip. Wrap as you would an envelope, folding in the top and bottom; use more than one husk if necessary to complete the task. Roll into log forms, and cover completely with the aluminum foil. Seal the foil carefully before rolling them to prevent leakage of water into the bollos or of the corn mixture into the cooking water.
Place the bollos standing up in the bottom of a 2-quart pot. Tie all the bollos together to keep them standing. They should fit tightly. Pour in enough boiling water to completely cover all the bollos and simmer, covered, for 45 minutes to an hour. They should feel set or hard to the touch.
Let rest for 5 minutes before serving. Peel the foil off and serve with butter and white farmer’s cheese on the side.
Chef Coach, Food Nutritionist and Cook in Love with Latin Food, Author of six cookbooks. 40+ years of Experience in the Food Industry & Nutrition
...& the Science of Food
Panderos
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