Ingredients:

  • 2 cups fresh corn kernels (can use frozen if fresh is unavailable)
  • 1 cup masa harina (corn flour)
  • 1/2 cup milk
  • 1/4 cup unsalted butter, melted
  • 1/4 cup sugar (adjust based on sweetness preference)
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1 teaspoon vanilla extract (optional)
  • (Optional Add-ins: Chopped jalapeños for a spicy kick, Shredded cheese for extra flavor)

Instructions:

  1. Prepare the Corn: If using fresh corn, remove the kernels from the cob. You should have about 2 cups of corn kernels.
  2. Mix Dry Ingredients: In a large mixing bowl, combine the masa harina, baking powder, sugar, and salt. Whisk together until evenly combined.
  3. Blend Wet Ingredients: In a separate bowl or blender, mix the fresh corn kernels with milk and melted butter until you achieve a chunky puree. If desired, add in vanilla extract for added flavor.
  4. Combine Mixtures: Pour the wet mixture into the bowl with dry ingredients and stir until just combined. Do not overmix; its okay if there are small lumps of corn.
  5. Prepare Your Steamer: Fill your steamer pot with water and bring to a boil while you prepare your bollo mixture.
  6. Form Bollo Shapes: Using your hands or an ice cream scoop, form small balls or disc shapes from the dough (about golf ball size). You can wrap them in banana leaves or parchment paper for steaming; this helps retain moisture during cooking.
  7. Steam Bollo de Maíz Nuevo: Place bollo shapes in your steamer basket without overcrowding them; make sure they have space to expand as they cook! Cover and steam on medium heat for about 25–30 minutes or until firm to touch and cooked through.
  8. Check Doneness: To check if they
  9. Serve Warm: Once cooked through, remove from heat and let cool slightly before serving warm with butter or cheese on top!