Monday, January 23, 2012

Sweet Corn Tomalito

If you've ever eaten at Chevy's you know the heavenly delight that lies in tomalito. It's the sweet, delicious, melt-in-your-mouth "corn stuff." I always make this recipe when we have fajitas, and we never have leftovers! The original recipe says it serves 8, but let's be honest, they're referring to eight 1 year-olds (don't feed this to 1 year-olds). I always double the recipe, and it doubles nicely. You also have to double to cook time.

This is the doubled recipe. I don't think it's worth making in any lesser proportions.

8 tablespoons butter, softened
1/2 cup masa harina (the bag might say masa flour depending on where you buy it)
2/3 cup white sugar
1 cup water
4 cups frozen, whole-kernal corn, thawed
1 cup cornmeal
2 teaspoon baking powder
1 teaspoon salt
8 teaspoons milk

Mix the butter, masa flour, and sugar until it's light and fluffy. In a food processor/blender/food chopper (I use one of those little Cuisinart choppers with a pulse function), blend one cup of the corn with the water and cornmeal until it's smooth. Stir this into the masa mixture. Mix in the remaining corn and ingredients until the batter is smooth. Pour into an 8x8 glass baking dish - I always use a circular dish like a pie dish because it fits nicely on the pot. Cover your baking dish tightly with aluminum foil.

Place the baking dish over a large pot of boiling water so that the pot is completely covered. Steam cook the tomalito for about 2 hours. You'll have to add more water about halfway through the cook time. Stir the tomalito before serving.

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