Vegetarian Mazorca Desgranada. Esta receta también está disponible en español.
Mazorca Desgranada is Colombian style fastfood, and also a favorite drunk snack after a night out partying. This vegetarian version, using BBQ tofu, is a delicious homecooked version when in need of this guilty pleasure.
Colombian Mazorca Desgranada
The name comes from the fact that the kernels are taken of the cob of corn (mazorca is corn, desgranar is taking out/of the grains).
- These corn kernels are traditionally mixed with chicken, beef, pork or a mix of these.
- The dish also contains a grated white cheese, often queso costeño, but can be replaced by any gratable cheese.
- A tasty mayonnaise-based sauce like garlic sauce, tartar sauce or pink sauce binds everything together.
- Lastly the plate is topped with potato chips, often using a thin kind like matchstick/shoestring chips.
This dish originally comes from the Colombian Caribbean coast, but nowadays you can find it all throughout the country. It is a type of fast food and they sell it in local and small fastfood places and on the street. Although it is popular to eat as drunk food, you can also eat it as a snack or for dinner.
Looking for more recipes of Colombian vegetarian snacks? Click here for more inspiration!
Colombian Vegetarian Mazorca Desgranada
For this vegetarian version I substitute the animal protein for fried tofu coated in BBQ-sauce, which gives a delicious smoky touch. The other elements are similar the the original: corn (canned corn, of course, this is fast food), cheese, and matchstick chips. Because I was having a hard time choosing which sauce tastes best, I share the recipe of two sauces in this post. A simple garlic sauce and a homemade tartar sauce.
You might already understand why this is the perfect drunk snack: sweet and buttery corn, mixed with salty cheese and smoky tofu. Creamy sauce (garlicky or not) to bind it all together and topped with crunchy, salty potato chips!
I literally feel scammed about the times that I orderded a mazorca desgranada without the animal protein. Yes, it is tasty (I might have also been tipsy at those times..) but adding BBQ tofu is a game changer.
Garlic sauce or tartar sauce…
Mazorca desgranada usually comes with garlic sauce, although tartar- and pink sauce are also common. The recipe for the garlic sauce I use is an easy one, containing these ingredients:
- Onion
- Garlic
- Mayonnaise
- Dried parsley
- Salt and pepper
- Water
This tartar sauce might be a bit different than the one that comes ready made in Colombia. But it is worth a try, especially when you are not a garlic fan. The recipe is not featured below, so you will find the ingredients and instructions here:
- 3 tbsp mayonnaise
- 2 tbsp capers
- 2-3 gherkins/pickles (depending on size), chopped
- 1/4 small, white onion, chopped
- 1 tsp dried parsley
- Juice of 1/2 lime or lemon
- 1/2 tsp sugar
- Salt and pepper to taste
To make this sauce place either all ingredients in a blender and mix with short pulses into a sauce. Or cut finely the gherkins and onion and mix together with the rest of the ingredients into a sauce. When using the second option, you might need to add some water to get a more liquid consistency.
In both sauces you could use cilantro instead of parsley. These homemade sauces give the mazorca desgranada the extra twist, but you can also just use a ready made sauce from the supermarket. Because it is, after all, fast food…
Do you love Colombian food? Click here to find more recipes of Colombian vegetarian food!
If you made this recipe, please leave a comment below at the page and rate this recipe! You can also tag @vecinavegetariana on Instagram!
Vegetarian Mazorca Desgranada (Colombia's Drunk Corn Snack)
Ingredients
- 1 can corn (425 g, 265 g drained)
- 1 tbsp butter
- oil for frying
- 200 g firm tofu, sliced and in small cubes
- 2 tbsp BBQ sauce
- 100 g grated cheese (queso costeño, if available, or a replace with cheese of choice)
- 2 small bags of potato chips (matchstick or shoestring)
- salt
Garlic sauce
- 3 heaped tbsp mayonnaise
- 1/4 small white onion, chopped (about 50 g)
- 1 big clove of garlic, chopped
- 1 heaped tsp dried parsley
- salt and pepper
- 2 tbsp water
Instructions
Prepare the garlic sauce
- Add all ingredients to a blender and blend with short pulses into a sauce. Taste and adjust seasoning. Set aside until using.If you want to use a tartar sauce, see blog post for instructions
Prepare the BBQ tofu
- Fry tofu in a shallow layer of oil until colored. Drain any excess oil by placing tofu on a paper towel. Add to a mixing bowl together with the BBQ sauce. Set aside
Corn
- Drain the corn and warm up in a pan, together with the butter and salt to taste
Plate the ingredients
- Place 1/4 of the corn on one plate. Add 1/4 of the BBQ tofu, some sauce and cheese. Repeat with a second layer of corn, tofu, sauce and cheese. Top with the matchstick potato chips and add some last drizzles of sauce.Repeat for the second plate of mazorca desgranada.Serve immediately
