Looking for a unique Mexican side dish that’s sure to tickle everyone’s tastebuds? Try our Sweet Corn Tomalito – it’s kind of a cross between cornbread and corn pudding… delicious! Plus, it’s quick and easy to make.
I first tried this dish at Chevy’s Mexican restaurant in Orlando. My family likes to eat there when we visit Disney World, and it’s one of the meals I most looked forward to on our trips. If you’ve ever eaten at a Chevy’s you probably remember that scoop of golden goodness that came with your meal. For those of you who, like me, live nowhere near a Chevy’s restaurant, this copycat recipe is the perfect way to get your fix.
Sweet Corn Tomalito
Prep Time: 5 minutes
Cook Time: 11 minutes (microwave) or 50-60 minutes (stove)
5 tbsp. Butter, softened
1/2 c. Sugar
1/4 c. Masa
1/2 c. Cornmeal
1 c. Whole Kernel Corn
1 c. Creamed Corn
1 tsp. Baking Powder
1/2 tsp. Salt
4 tsp. Milk
1. Mix butter, sugar, and masa until fluffy. I do this by hand but you could use a mixer if you prefer.
2. Stir the cornmeal and creamed corn into the mixture. Then add the whole kernel corn, baking powder, salt, and milk and stir until thoroughly combined.
Note: You can either use cans of whole kernel and creamed corn or use frozen corn for this recipe. If you decide to go the frozen corn route you can make creamed corn for the recipe by pureeing a cup of corn with a little water until you reach the proper consistency.
3. Pour the mixture into an 8″ x 8″ glass pan.
If you want to save electricity and eat much sooner, cover with plastic wrap and cook in the microwave on medium power for 7 minutes then an additional 4 minutes on high power.
If you don’t have a microwave or prefer not to cook with it, you can go with the traditional steaming method. Cover the dish with aluminum foil and steam over a pot of boiling water for 50-60 minutes. If you use this method, check the pot periodically so you don’t boil it dry.
I’ve tried both methods and didn’t notice any difference in the results between the two.
When it’s done, it should be solid and the top should not look wet. It may be starting to crack slightly.
4. Stir the tomalito to fluff and it’s ready to eat!