Chevy’s Sweet Corn Tomalito
Many Mexican food chains call this a “Sweet corn cake”. The masa harina used in it is just corn flour and can be found usually in the baking aisle by the flour. If it’s not there then for sure check the Mexican/International aisle.
The one I buy looks like this:
You will need:
4 cups frozen corn, thawed
1/3 cup butter, softened (2/3 stick)
½ cup sugar
¾ cup milk
½ cup masa harina
½ cup corn meal
½ tsp baking powder
½ tsp salt
Preheat oven to 325 degrees.
Cream softened butter together with sugar in large bowl with mixer until smooth. Add milk & masa & mix well.
Use blender or food processor to puree 2 cups of corn until smooth. Add pureed corn to butter/masa mixture & mix well. Add corn meal, baking powder, salt, & remaining corn & mix.
Pour mixture into 8×8 pan. Cover with foil and place the whole thing into a 9×13 pan. Add hot water to the larger baking pan until it’s about 1/3 full. Bake for 1 1/2 – 2 hours or until corn cake is firm in center. Let sit covered for 10 minutes before serving.
Makes 8 servings.
Source: Top Secret Restaurant Recipes 2 by Todd WilburYum