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Cookbook

 

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.

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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