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.