Market Stall · Wrapped Corn Tamale
Envuelto de Mazorca
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The corn husk isn't just packaging — vendors leave it tied on the tamale as the customer eats it, using the husk itself as a built-in handle so hands never touch the sticky filling.
Fresh corn is ground into a sweet paste with a little sugar and butter, wrapped in its own husk, and steamed until firm. Market vendors across Boyacá sell them warm, stacked in baskets, as a quick handheld breakfast.
Why it's made this way: Boyacá's cool Andean plateau grows some of Colombia's best sweet corn, and its Saturday markets turned that corn into this simple wrapped tamale long before wheat bread became common in the region.
More from Colombia
Part of World of Street Food — 690 dishes from 118 countries.
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