Sweet Corn Tomalito Recipe
Each time my family is in the mood for mexican food we visit Chevy's Tex Mex Restaurant which is a couple times a year. Each time we go there I love getting the Sweet Corn Tomalito on the side. It's a little bit like corn bread.
Just a note - I had trouble figuring out what Masa Harina was so I used masa flour from my grocery store's Mexican food section. It turned out great.
Well I found this recipe online for it and it tastes almost identical to the one at Chevy's.
5 Tbl. margarine, softened
1/4 cup masa harina
1/3 cup granulated sugar
1/2 cup water
2 cups corn kernels, fresh or frozen, thawed, divided
1/2 cup cornmeal
1 tsp. baking powder
1/2 tsp. salt
2 Tbl. plus 1 tsp. milk
In a small bowl mix the margarine, masa harina and sugar using an electric mixer for about 1 minute until it is light and fluffy.
In a blender, blend half the corn kernels and the water until smooth.
Combine the corn mixture and the margarine mixture, stirring well. Add the rest of the corn kernels, corn meal, baking powder, salt, and milk and mix well.
Pour the mixture into a 8" square baking pan.
Cover tightly with aluminum foil or plastic wrap. Beware if you use plastic wrap to keep it away from the bottom pan as it will melt.
Steam by placing the square baking pan on top of a medium sauce pan of water on top of the stove.
Bring water to a boil and steam corn mixture for 50 minutes to one hour or until a toothpick comes out dry. Make sure to add water to the saucepan if the pan boils dry.
Makes 9-12 portions.