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Mazorcada (Bogotá loaded corn bowl)
Mazorcada: buttered sweetcorn heaped with shredded chicken, melted cheese, pink sauce and potato sticks
Late at night, when the bars of the Zona T and Usaquén empty, the food trucks and carts around Bogotá's Parque de la 93 do a roaring trade in mazorcada, a huge tray of sweetcorn buried under shredded chicken or beef, melted cheese, salsa rosada and crunchy potato sticks. It is messy, salty-sweet and very filling, and Colombians argue about whether pineapple sauce belongs on top. Chef's tip: melt the cheese first and add the potato sticks at the very end, so they stay crunchy.
- Total time
- 40 min
- Difficulty
- medium
- Serves
- 4
Ingredients
For the chicken
- 14 oz boneless chicken breast
- ½ onion
- 1 garlic clovecrushed
- 1 bay leaf
- 1 tsp salt
For the bowl
- 1 ⅛ lb sweetcorn kernelsfrozen or tinned and drained
- ⅔ oz butter
- 5 ½ oz mozzarellagrated
- 4 tbsp mayonnaise
- 3 tbsp tomato ketchup
- 4 tbsp pineapple sauce (optional)
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Method
0/6 doneStep 1: Put 14 oz boneless chicken breast, ½ onion, 1 garlic clove, 1 bay leaf and 1 tsp salt in a pan, cover with water and bring to a simmer. Poach gently for 18–20 minutes, until the thickest part reaches 165°F and the juices run clear.
20 minStep 2: Lift out, cool for 5 minutes and shred with two forks.
5 minStep 3: Melt ⅔ oz butter in a frying pan over a medium-high heat and fry 1 ⅛ lb sweetcorn kernels for 5 minutes, until hot and lightly golden in places.
5 minStep 4: Mix 4 tbsp mayonnaise and 3 tbsp tomato ketchup to make the pink sauce.
Step 5: Divide the corn between 4 ovenproof bowls, top with the chicken and then 5 ½ oz mozzarella. Grill for 2–3 minutes, until the cheese has melted and bubbles. Common mistake: adding the potato sticks before the cheese melts; they go soggy.
3 minStep 6: Drizzle with the pink sauce, and 4 tbsp pineapple sauce if you like, and finish with a big handful of 3 ½ oz potato sticks (shoestring crisps). Eat straight away.
Nutrition per serving
- Calories
- 620 kcal
- Protein
- 38 g
- Carbs
- 48 g
- Fat
- 30 g
- Fibre
- 5 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does mazorcada (Bogotá loaded corn bowl) take?
- About 40 minutes in total: 15 minutes to prepare and 25 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- What can I use instead of boneless chicken breast?
- Boneless chicken thighs, same weight (a few minutes longer).
- What can I use instead of onion?
- 2 shallots per onion.
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