Tuesday, February 22, 2011

Sweet Corn Tomalito

If you have ever been to Chevy's you know this is the best part of the meal.  It is the little clump of corn pudding served atop a corn husk.  It is so sweet and so good.  I always save it til the end and then savor every bite of it.  Now that I know how easy this stuff is to make, I will probably be making it a lot more often.  I also am thinking of working this into our Thanksgiving menu. 

Sweet Corn Tomalito
*Recipe from Chevy's Fresh Mex Cookbook

6 cups fresh corn kernels (can also use frozen-just thaw and drain)
3/4 Cup milk
1/4 Cup butter
1/2 Cup prepared masa for tamales (or use dried masa harina and follow liquid ratio on package)
2/3 Cup sugar
3/4 Cup cornmeal
3/4 teaspoon baking powder
3/4 teaspoon salt
1/4 Cup milk

Preheat oven to 250 degrees.  Blend 3 cups of corn and the milk in food processor until smooth.  Whip butter, masa, and sugar together in food processor for about 2 minutes.  Add all ingredients, including pureed corn and the remaining corn kernels, and mix well.  Pour mixture into a 9x13 pan and cover tightly with aluminum foil.  Set the 9x13 in a large roasting pan filled with 3/4 inch of cold water.  Bake for 1 1/2-2 hours, or until an instant read thermometer inserted in the mixture reads 175 degrees and mixture is set.  Serve hot.


  1. Agreed that this is the best thing at Chevy's! Didn't know it was easy, hopefully you can make this for me or at a holiday some time soon!


  2. I love making tomalito! So easy and delicious.

  3. where can i find masa?

  4. You can find masa in any well-stocked grocery store. It will probably be in the ethnic food section.

  5. This is a great recipe although I did have to raise the temp on my stove to 400 degrees and it was ready in half the time and was still well cooked and texture was perfect. Thanks for sharing this!

  6. I can't wait to try this! I love this so much that I usually get a double order and eat it immediately.

  7. How many servings?