Ever since I participated in the Muy Bueno Cookbook Spotlight and Cook-Off several months ago I have had Mexican food on the brain. If I don’t make it from scratch I can order it from a fantastic little Mexican restaurant a few blocks from my house so whenever the urge hits me I know I have my bases covered. I don’t remember my mother ever cooking anything that resembled the Mexican dishes that we now love, and it wasn’t until the 1980′s that a good restaurant was built in my neighborhood. Chevy’s Mexican Restaurant was my first exposure to Mexican food beyond the most familiar dishes , and although I haven’t eaten there in years…not sure if they are still around… I still enjoy one of their regular menu items: Sweet Corn Tomalito. I always ordered extra because the portions were very small and it was my favorite side with any entree.
If you occasionally get tired of the usual beans and rice you might like this alternative. Tomalito is a sweet, thick corn pudding with lots of texture and corn flavor. I have added little spoonfuls to tacos and enchiladas and sometimes add a small scoop to a bowl of chili. It is delicious with scrambled eggs and homemade tortillas for a quick breakfast or lunch. The pudding is done when it is just set and you don’t see moisture on the surface. I cooked my recipe for about 55 minutes with the double boiler tightly covered with foil and the lid. It’s best served when it is made, but it does reheat well if you have leftovers.
- 5 tablespoons butter, softened
- ¼ cup masa harina
- ⅓ cup sugar
- ½ cup water
- 2 cups frozen corn, thawed
- ½ cup cornmeal
- 1 teaspoon baking powder
- ½ teaspoon salt
- 4 teaspoons milk
- In a medium bowl, mix together the butter, 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 a double boiler.
- Place the tomalito over a large saucepan of simmering water, and cover tightly with aluminum foil. Steam for about 60 – 75 minutes, or until barely firm. Check water occasionally and refill if necessary. Stir pudding before serving to give it a consistent texture. Serve in small scoops.