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Bolas de maíz: recipe illustration
Appetizers & nibbles

Bolas de maíz

Corn balls with cheese and egg, fried until golden and crisp. They are simple, indulgent bites, much loved as an appetiser or street snack.

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Ingredients

Ingredients

Pâte

Spices & seasoning

Optional extras

On the side

Nutrition facts

651 kcal per serving

Protein
23.5 g
Carbohydrates
58.9 g
of which sugars
8.1 g
Fat
34.6 g
of which saturated fat
13.7 g
Fiber
5.7 g

Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.

Instructions

  1. Roughly mash the cooked corn with a fork, keeping a few whole kernels for texture.
  2. Add the grated cheese, the beaten egg, the cornmeal, salt and pepper, then mix.
  3. Let the dough rest for 10 minutes so it firms up.
  4. Shape into balls about 3 cm across, pressing them firmly in your hands.
  5. Heat the oil to about 170 °C in a deep saucepan.
  6. Fry the balls in small batches for 4 to 5 minutes, until nicely golden.
  7. Drain them on kitchen paper.
  8. Serve straight away, hot, with a tomato sauce.

Variations and tips

Oven version. Place the oiled balls in the oven at 200 °C for 20 minutes, turning them halfway through.

Making do with what's available. Drained canned corn works perfectly, no need to cook it.

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Original Ecomely recipe.