Bollo Limpio

Boiled white corn cakes

*Recipe courtesy of Peace Corps Colombia


  • 5 cups of cooked white corn
  • 2 cups of grated or crumbled fresh cheese
  • 6 tablespoons melted butter
  • Salt to taste
  • Corn leaves to wrap
  • Butcher's twine (optional)


  • Place the corn, cheese, melted butter, and salt in the food processor and mix until the corn is pureed.
  • Put the mixture in a bowl and let it sit for 15 minutes.
  • To assemble each bun, organize two leaves of corn on a work surface. Divide the mixture evenly and place in the center of the leaves.
  • Roll the corn leaves so that the filling is completely sealed. Turn and tie the ends with butcher's twine or thin strips of leftover corn leaves.
  • In large pot, place the bollos and cover with water. Place the pot on the stove over high heat and bring water to a boil. Reduce the heat to simmer, and cook for about 40 to 45 minutes.
  • Let the bollos cool for five minutes before serving with chicharrĂ³n, chorizos, or butifarras.

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