Fresh Mex Sweet Corn Tomalito

Have any of you been to Chevy's? The Mexican restaurant? They have the best flautas. Seriously, the best. And they have pretty awesome quesadillas. And their fajitas are pretty terrific, too. But the show stopper is the little pillow of sweet corn tomalito they put on each plate. It's light and fluffy and delicious. That's my favorite part of the meal whenever I go there. Corn casserole is my favorite thing at a Tex Mex restaurant? Yes. Trust me.

They are able to get it light and fluffy because they cook it over a double boiler instead of baking it. The steam cooks the corn mixture, but it doesn't dry it out. Pure genius. I love this stuff and will be making it again and again. Enjoy and happy Cinco de Mayo eve!

This is what it looks like over the double boiler. You can see the condensation on the plastic wrap.

This is what it looks like when it's done. Soft and moist.

Printable Recipe

Ingredients

• 5 tablespoons 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 teaspoon baking powder
• 1/2 teaspoon salt
• 2 tablespoons plus 1 teaspoon milk

In a small mixing bowl, mix the margarine, masa and sugar using an electric mixer until light and fluffy, about 1 minute.

In a blender container, blend half the corn kernels with the water until smooth.

Combine this mixture with the margarine mixture, stirring well. Add the remaining corn kernels, corn meal, baking powder, salt and milk and mix well.

Pour the corn mixture into an 8-inch square baking pan.

Tightly cover with plastic wrap and steam by setting atop a medium saucepan of water on top of the stove.

Bring water to a boil and steam corn mixture for 50 minutes to one hour (check to see whether you might need to add more water), until a wooden pick inserted in the center comes out clean.

Tomalito should have a smooth, moist texture.

NOTE: The pan must be tightly wrapped at all times.

Source: Razzle Dazzle