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.


If fresh masa is not available, use masa harina and adjust the ratio of dry masa to milk (liquid) as directed on the package.

Buy the Book!


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


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This page created August 2000

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