Chócolo or choclo is a cereal that has been part of Colombian food for a long time, and its appearance on the continent comes hand in hand with the history of the first settlers.
It called corn since corn used in a state of immaturity, its grains are soft, and its color is white (milky), unlike yellow corn, with hard and dry grains.
It is a very complete and nutritious food because it handles a high content of carbohydrates, minerals, proteins, sugars, and starch. It is rich in vitamins such as B1 that helps the absorption of proteins, B7 (Biotin) that contributes to the good health of nails and hair and vitamin B9 (Folic Acid) that prevents spina bifida in women in gestation state
In addition to this, it provides your body with soluble fiber and being gluten-free food. It makes it a perfect food for people allergic to it.
So you know, you can enjoy the corn in its different preparations, whether in arepa, in cakes, and why not, of a creamy soup made from the milk of the tender corn made by our grandmothers. We will feel satisfied for longer after consuming one of these foods.Español
- 2 eggs
- 1 tablespoon of sugar
- 4 cups of kernels corn
- 1 teaspoon salt
- 5 scallions.
- 500 ml of oil
- Grind the corn. Add the scallions finely chopped, eggs, sugar, a teaspoon of salt, and mix well with the corn dough.
- Put enough oil in a skillet and bring to medium heat.
- With the help of a spoon, you take the dough and let it fall into the hot oil, let them fry so that they are browned and cooked inside.
- Serve freshly made chocolo cakes. You can accompany them with coffee or chocolate, either for breakfast or dinner.