The wrapped corn has thus designated a series of foods of American origin based on corn, cassava, among others, which are mainly wrapped in corn or plantain leaves and cooked in boiling water.
The purpose of this gastronomic formula is to conserve food, and that after complex manipulations, preserve its conditions, and manage to be preserved for several days. It is a protection against the microorganisms present in the environment, and the organoleptic properties of food. Therefore, it also increases its shelf life, causing them to preserved for a few more days.
Our wrapped corn today will be made of corn, a product that is consumed worldwide and also has many preparations. Here in Colombia, the wraps are trendy and well-known, their main characteristic is that they are sweet, and traditionally they carry cheese, others add sandwiches, and some lovers add raisins, there is something for everyone.
When buying corn, the grains must be tender, and their leaves are in good condition. Since these will use, the longer and more extensive the blade, the better, this way, it can easily handle, and the mixture cannot be left.
I was pleasantly surprised when I realized that preparing wrapped corn cakes was extremely easy and simple and that its taste is incredible. I thought quite the opposite, how wrong I was. The cheese melted in the wrap gives it a unique flavor, and it remains with excellent consistency, they are ideal for breakfast with a cup of hot chocolate. Let's cook.
Accompany these wrapped corn cakes with a cup of chocolate or cup of coffee.Receta original en Español
- 4 corn on the cob
- ¼ cup flour
- 2 beaten eggs
- 1 cup farmer cheese
- 1 teaspoon of baking powder.
- ½ lb mozzarella cheese
- 4 tablespoons butter
- ½ cup of aguapanela or 2 teaspoons of brown sugar.
- Salt to taste.
- Raisins optional.
- Corn leaves
- Peel the corn on the cob, remove the leaves very carefully, so as not to break them.
- Use the healthiest corn husks, wash, drain, and dry them.
- Shells the ears or remove the corn with the help of a knife.
- In the grinding machine or a blender, grind the corn kernels (not too liquid).
- Place the preparation in a bowl.
- Add baking powder, eggs, melted butter, cornmeal, salt, and ground or grated peasant cheese. (If you wish you can add the raisins)
- Mix all the ingredients well with the help of a spoon.
- Add the water with panela little by little and rectify the flavor.
- If the mixture is not very consistent, add more cornmeal, little by little until the dough has a firmer consistency.
- On a flat surface, place the corn husks and add a small amount of dough.
- Add the mixture along with the wrap, add the mozzarella cheese in strips and place a little more dough to cover.
- Close the wrap with the same sheet and place another on top to cover much better. Fold the tips back. You can tie with thread, or if the leaves are very long, there is no need.
- Place a steamer pot with enough water. If you don’t have a steamer pot. Add the coughs or the heart of the corn on the cob, in the bottom of the pot. Add water and, over the “wrapped”.
- When they already organized, cover with more sheets or with aluminum foil so that when it is boiling, all the steam water does not fall on them, and they are watery.
- Boil and cook for 45 minutes over medium heat. Take care to check the pot every 15 minutes and add more water if it dries. Serve hot.
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