Did you know that every bite of our corn wraps is full of flavor and texture, taking you on a culinary journey directly to the heart of Latin American culinary tradition?
These are not just corn wraps, they are an expression of our rich cultural heritage, made with love and dedication, and filled with high-quality ingredients that are as good for your palate as they are for your health.
Corn, as one of the oldest and most revered foods of mankind, is the star of these wraps. Its sweet flavor and unique texture combine with a variety of fillings, from meats and cheeses to vegetables and fruits, to create a gastronomic experience that is both familiar and surprisingly new.
But our corn wraps are not only delicious, they are also a healthy option. Corn is a rich source of fiber and antioxidants, and all our ingredients are carefully selected for their freshness and quality, which means you can enjoy our corn wraps guilt-free.
Corn wraps or cob wraps are a very popular recipe, mainly in Colombia, as they are prepared with a special corn, which makes this recipe gain strength and is accepted by people who try it for the first time.
In our recipe today you will find something completely different, but very delicious, in addition, a simple recipe to prepare. So go ahead and make some corn wraps that surprise your family from the first moment.
Differences with other recipes
We tell you about our mistakes so you don't make them and can prepare this recipe like an expert.
In our recipe, you will find the easiest way to prepare it, so you don't get complicated in the kitchen.
We use 2 types of cheese, this gives an excellent flavor to our recipe and you will love its taste.
What are cob wraps
Corn or cob wraps are a food whose origin is American, and they are generally wrapped in corn husks and are steamed in boiling water.
What characterizes these corn wraps here in Colombia, is the sweet flavor of the corn, since it is used tender, this makes the wrap acquire a unique and delicious flavor.
How to make corn wraps?
To begin with, peel the cobs very carefully so as not to damage the leaves. Choose the healthiest cob leaves, wash them, drain them, and dry them. Set aside for later. Shell or remove the corn kernels with a knife. In the grinding machine, food processor, or blender, grind the corn kernels, making sure it doesn't get too liquid.
Place the preparation in a container (if it has too much liquid, remove the excess) and add the baking powder, eggs, already melted butter, cornmeal, salt, farmer's cheese, and raisins. Mix all the ingredients very well with a spoon.
Add the panela water, little by little, and adjust the taste. If the mixture has not yet acquired a firm consistency, add cornmeal little by little until you achieve it. On a flat surface, place the cob leaves that you had previously reserved, and on each one put a small amount of dough along the leaf.
Add the mozzarella cheese in strips and place a little more dough to cover. Close the wrap with the same leaf and place another on top to cover much better. Fold the tips back and tie with a string. Place a pot with enough water to steam, and if you don't have a steamer, place the corn cobs at the bottom of the pot, add water and put the wraps on top.
Cover with more leaves or with aluminum foil, so that when it is boiling, the steam water does not fall on them and they become soggy. After it boils, let it cook for about 40 to 45 minutes more over medium heat. Check the pot every 15 minutes and add more water if necessary. And ready.
What is the best storage method?
plate with corn wrap
Ideally, consume them the same day they are prepared, if not possible, I recommend you store them in the refrigerator, since tender corn is a slightly more sensitive ingredient, and when combined with cheese, this recipe tends to sour much more easily. Therefore, it is important to keep them refrigerated for a maximum of 3 or 4 days and consume them.
Tips and recommendations
- You can choose to fill these wraps with guava sweet or candy and cheese, I assure you that you will love their flavor.
- Many people decide to add meat or chicken to their filling, discarding the cheese, and making this recipe a little more salty.
- When you buy the corn, make sure it is tender and its leaves in good condition.
- Corn cuchuco: another way to enjoy the taste of corn in a traditional soup like cuchuco.
- Natilla: A corn dessert, delicious, nutritious, and simple.
- Tender corn cream: a cream as simple as this contains a lot of flavor, go ahead and prepare it.
Mistakes made when making this recipe
- My mistake was not sealing the wraps well, for this reason, some of them leaked the filling, and others got water inside.
- Another mistake was leaving the dough too watery, due to this, it also spilled at the time of cooking, remember that, if this happens to you, you should add more cornmeal to the dough to make it firmer.
- Over time I learned that, if I covered the wraps with leaves or aluminum foil so that the steam water would not fall directly on them, this would make the wraps stay dry on the inside and much more delicious.
Share your mistakes!
- 5 tender corn cobs.
- 1 cup of grated farmer's cheese.
- ½ lb of mozzarella cheese in strips.
- 2 beaten eggs.
- ¼ cup of cornmeal.
- 4 tablespoons of melted butter.
- 1 teaspoon of baking powder.
- ½ cup of water with panela (unrefined whole cane sugar, not too thick.)
- 1 pinch of salt.
- Raisins to taste.
- Corn husks.
- Peel the corn cobs carefully to avoid damaging the leaves.
- Choose the healthiest corn leaves, wash them, drain them and dry them. Reserve them for later.
- Remove or strip the corn kernels with the help of a knife.
- In the grinding machine, food processor, or blender, grind the corn kernels, making sure it doesn't get too liquid.
- Put the preparation in a container (if it's too liquid remove the excess) and add the baking powder, eggs, melted butter, cornmeal, salt, farmer's cheese, and raisins.
- Mix all the ingredients very well with a spoon.
- Add the panela water gradually and adjust the flavor.
- In case the mixture has not yet acquired a firm consistency, add more cornmeal gradually until it does.
- On a flat surface, place the corn leaves we had previously reserved, and on each one place a small amount of dough along the leaf.
- Add the mozzarella cheese in strips and place a bit more dough to cover it.
- Close the wrap with the same leaf and place another one on top for better coverage. Fold the ends back and tie with a string.
- Put a pot with enough water to steam, and if you don't have a steamer, place the corn husks at the bottom of the pot, add water and place the wraps on top.
- Once they are arranged, cover with more leaves or aluminum foil to prevent the boiling water or steam from making them soggy.
- After it boils, let it cook for about 40 to 45 more minutes on medium heat. Check the pot every 15 minutes and add more water if necessary. Remove and serve immediately.