I tasted this OH SO YUMMY delight one night at a local restaurant. I quickly came home and jumped online to find the recipe.
This little side dish is a great addition to any Mexican type meal or even alongside some ham.
Sweet Corn Tomalito
5 tablespoons margarine, softened
1/4 cup masa harina
1/3 cup white sugar
1/2 cup water
2 cups frozen whole-kernel corn,thawed
1/2 cup cornmeal
1 teaspoon baking powder
1/2 teaspoon salt
4 teaspoons milk
In a medium bowl, mix together the margarine, masa flour, and sugar until light and fluffy. In a food processor or blender, blend one cup of the corn kernels with the water and cornmeal just until smooth. Stir into the masa mixture. Mix in the remaining corn, baking powder, salt, and milk until the batter is smooth. Pour into an 8×8 inch glass baking dish.
Place the baking dish over a large saucepan of simmering water. Cover the baking dish tightly with aluminum foil, and steam for 50 to 60 minutes, or until firm. Check water occasionally, and refill if necessary. Stir pudding before serving to give it a consistent texture. Serve in small scoops.
Ok. So now for The Not So Perfect Housewife story:
I totally ALMOST forgot to add the rest of the corn.
Not that it would have made the dish any less delicious, but it would be less ‘corny’. LOL!
Luckily I was able to mix it in before I put it in the oven.
So glad you asked.
I place the covered dish into my roasting pan and add about an inch of hot water. Cover and then bake as directed. It works great!