Bollito means “cake” in Spanish and this simple corn cake is a good accompaniment to hearty stews or other saucy dishes.
6ears fresh corn
Pinch of salt
2tablespoonscorn flour (maseca)
6banana leaves cut into 12-inch squares
Grate corn off the cob into a large bowl.
Place one-third of the corn in a large dishtowel and fold closed. Twist tightly in opposing directions over a sink to squeeze out excess water. Repeat with two more batches. Place squeezed corn in a bowl and add salt, cornstarch, and corn flour. Mix well.
Scoop corn onto banana leaves in six equal portions and spread with the back of a spoon leaving about ½-inch space all around the edges. Fold one side of each filled leaf halfway over the filling and the other side halfway over to slightly overlap the first side, then fold the leaf in the other direction in the same manner to form a package. Tie tightly with kitchen twine.
Bring a large pot of water to a boil and add the bollitos. Boil for 10 to12 minutes, or until firm to the touch. Remove from the water, untie, and serve the corn cakes with stew.