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.
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!
ReplyDeleteSandra
I love making tomalito! So easy and delicious.
ReplyDelete~Melissa
where can i find masa?
ReplyDeleteYou can find masa in any well-stocked grocery store. It will probably be in the ethnic food section.
ReplyDeleteThis 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!
ReplyDeleteI can't wait to try this! I love this so much that I usually get a double order and eat it immediately.
ReplyDeleteHow many servings?
ReplyDelete