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Patricia McCausland-Gallo

Bollo Limpio

White Corn Cakes

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Preparation info

  • 6

    cakes
    • Difficulty

      Medium

Appears in
Secrets of Colombian Cooking
Secrets of Colombian Cooking

By Patricia McCausland-Gallo

Published 2004

  • About

These bland bollos are served with strong tasting foods like Chorizos and Butifarras.

Ingredients

  • 2½ cups (1¼ pounds or 2 large cobs) dried white corn kernels*
  • ¼ pound

Method

Day 1

  1. Wash the dried corn kernels with plenty of water. Place in a bowl with enough water to cover them for 24 hours. This will rehydrate the corn a little.

Day 2

  1. Drain the corn and discard the water.
  2. Place the corn in a medium pot or pres

Photos

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