Envueltos de Mazorca with Butter and Fresh Cheese

Why You’ll Love This Recipe

• Authentic Colombian-style envueltos with a lightly sweet, fresh-corn flavor and tender, custardy crumb.
• All wrapped in their own husks—no special equipment beyond a steamer and kitchen twine.
• Make-ahead and freezer-friendly; reheat like new.
• Perfect balance of sweet corn, creamy butter, and salty fresh cheese.

Grocery List

• Produce: 10 fresh ears of sweet corn (with husks)
• Dairy: Whole milk, unsalted butter, queso fresco (or farmer’s cheese)
• Pantry: Granulated sugar, fine salt, baking powder, masarepa (precooked corn flour), kitchen twine (if not using husk strips)

Full Ingredients

For the Batter

• 10 fresh ears sweet corn with husks (about 6 cups/900 g kernels); reserve 14–16 large outer husks
• 1/2 cup (120 ml) whole milk
• 4 tbsp (56 g) unsalted butter, melted
• 3 tbsp (36 g) granulated sugar
• 1 tsp fine salt
• 1 tsp (4 g) baking powder
• 1 cup (120 g) masarepa (precooked corn flour, such as P.A.N.)

For Wrapping and Steaming

• 14–16 large corn husks for wrapping, plus a few extra to line the steamer
• Husk strips or kitchen twine for tying (12 ties, each about 10–12 inches)
• Water for steaming (2 inches/5 cm in the pot; top up as needed)

For Serving

• 4 tbsp (56 g) unsalted butter, softened
• 6 oz (170 g) queso fresco or farmer’s cheese, crumbled
• Flaky sea salt, to taste

Step-by-Step Instructions

Step 1: Soften and prepare the husks

Carefully peel back the outer, larger husks from the corn and select 14–16 pliable pieces for wrapping. Rinse to remove any silk. Soak the husks in very hot water for 20 minutes, weighing them down with a plate so they stay submerged. Reserve a few extra husks for lining the steamer and cut 12 thin strips (or use kitchen twine) for tying.

Step 2: Set up the steamer

Fill a large pot with 2 inches (5 cm) of water and fit it with a steamer basket or rack. Line the basket with a few spare husks to prevent sticking. Cover and set over medium heat to bring the water toward a simmer while you make the batter.

Step 3: Cut kernels and blend the batter

Shuck the remaining corn completely. Stand each ear in a bowl and slice off the kernels (about 6 cups/900 g total). Use the back of the knife to scrape the cobs; add the milky juices to the bowl for extra flavor. In batches as needed, blend the kernels with the milk until mostly smooth but still slightly textured. Add the melted butter, sugar, salt, and baking powder; blend briefly to combine. Transfer to a mixing bowl and stir in the masarepa. The batter should be thick, like a scoopable pancake batter. Let it rest 10 minutes to hydrate.

Step 4: Fill and wrap the envueltos

Lay two softened husks overlapping lengthwise (wider ends aligned) to create a rectangle. Spoon about 1/3 cup of batter onto the center and shape into a 4-inch (10 cm) log. Fold the sides over snugly, then fold the narrow end up over the seam. Tie with a husk strip or twine. Repeat to make 12 envueltos.

Step 5: Load the steamer

Arrange the envueltos seam-side up in the lined steamer basket, packing them snugly so they stay upright. Cover them with one or two spare husks, then cover the pot with a tight-fitting lid.

Step 6: Steam until set and tender

Bring the water to a boil over high heat, then reduce to medium-high to maintain a lively steam (about 100°C/212°F). Steam for 40–45 minutes. Check once or twice and add hot water if needed to maintain the 2-inch level. The envueltos are done when they feel firm to the touch and a skewer inserted into the center comes out with moist crumbs. Let rest off heat for 5 minutes.

Step 7: Serve warm with butter and cheese

Open each envuelto, leaving it nestled in its husk. Top with a pat of softened butter, sprinkle with crumbled queso fresco, and finish with a pinch of flaky sea salt. Serve immediately while hot and fragrant.

Pro Tips

• Use very fresh, sweet corn. The “milky” stage gives the best sweetness and tenderness.
• Do not overblend. A slightly coarse puree gives classic texture and prevents a gummy crumb.
• Two husks per envuelto make sturdier wraps and reduce leaks.
• Keep the steam steady, not violent. A lively simmer cooks evenly without water splashing into the husks.
• Batch and freeze. Make a double batch and freeze cooked envueltos for quick breakfasts or snacks.

Variations

• Panela touch: Swap the granulated sugar for 3 tbsp finely grated panela/piloncillo for a deeper caramel note.
• Savory-cheesy: Omit the sugar; add 1/2 cup finely grated queso fresco to the batter and 2 thinly sliced scallions.
• Anise-scented: Add 1/2 tsp ground anise seed to the batter for a traditional aromatic twist.

Storage & Make-Ahead

Refrigerate cooked envueltos (still in their husks) in an airtight container for up to 4 days. Reheat by steaming 10–12 minutes until hot. Freeze for up to 2 months; reheat from frozen by steaming 20–25 minutes. Batter can be blended up to 4 hours ahead and kept refrigerated; stir before assembling (longer storage may darken and thin the batter).

Nutrition (per serving)

Approximate for 2 envueltos with butter and queso fresco: 460 calories; 20 g fat (12 g saturated); 64 g carbohydrates; 5 g fiber; 12 g protein; 600 mg sodium; 10 g sugars.