*Recipe courtesy of Peace Corps Colombia

Ingredients

• 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)

Directions

• 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 chicharrón, chorizos, or butifarras.