Sweet Corn Tomalito
Serves 4 to 6
Here's that wildly popular sweet corn pudding that shows up as a little side dish on a lot of our combos. If you can't get good fresh corn, use frozen corn, thawed and drained.
6 cups fresh corn kernels
3/4 cup milk
1/4 cup (1/2 stick) butter
1/2 cup prepared masa for tamales (see note)
2/3 cup sugar
3/4 cup cornmeal
3/4 teaspoon baking powder
3/4 teaspoon salt
1/4 cup milk
Preheat the oven to 250 degrees F. Blend 3 cups of corn kernels and the milk in a blender or food processor until smooth. Whip the butter, masa, and sugar together in the food processor until light and fluffy, about 2 minutes.
Add all ingredients, including the puréed corn and the remaining 3 cups whole corn kernels, and mix well. Pour the mixture into a 9 x 13-inch pan. Cover tightly with aluminum foil. Set the pan in a large roasting pan. Pour enough cool water into the roasting pan to reach 3/4 inch up the outside of the 9 x 13-inch pan.
Bake for 1-1/2 to 2 hours, or until the corn mixture registers 175 degrees on an instant-read thermometer and the corn mixture is set. Scoop out portions of the pudding and serve hot.
Note:
If fresh masa is not available, use masa harina and adjust the ratio of dry masa to
milk (liquid) as directed on the package.
Chevys & Rio Bravo™
Fresh Mex Cookbook
By Chevys Inc.™
Ten Speed Press, May 2000
Cloth, $14.95
128 pages, full color
ISBN: 1-58008-191-6
Recipe reprinted by permission.
Chevys & Rio Bravo™
Fresh Mex Cookbook
Recipes
This page created August 2000
