There was a time when my friends and I would frequent a particular Mexican restaurant in town. When the server brought my two-item combo plate to the table, I would devour the meal, except for this little scoop of yellow stuff at the corner of my plate. I had no idea what it was, so I just avoided it. One day I was brave enough to try it, and there was no turning back, I was hooked. But they give you such a small scoop of it with your meal! I was tempted to pass on my usual order and just ask for a large bowl of that yellow mush.
Thanks to my sister, who shared the recipe with me, I can just make it myself. And now, I also know the proper name for this yummy side dish: Sweet Corn Tomalito.
Sweet Corn Tomalito is a steamed corn pudding that needs about an hour of steam to cook through. But this moist and soft corn side dish is well worth the wait! Here’s how to make it yourself.
Step 1: Cream softened butter (or margarine) with masa flour and sugar in a mixer. It should be like grainy playdoh.
Step 2: In a blender, blend corn kernels (frozen corn kernels that have been thawed are ok) with cornmeal and water until smooth. Meanwhile, put water in a double boiler*, and bring it to a simmer.
Step 3: Mix the blended corn, baking powder, salt, milk, and more corn kernels with the masa flour mixure. Put the mixture into the double boiler. Cover and steam for 50-60 minutes. Give the pudding a quick stir at the end for a more consistent, moist texture.
This recipe makes about 7-8 small scoops, but if you love this stuff as much as I do, I would make one batch for yourself and one batch for the rest of the family! Kidding! I don’t do that, but there’s certainly no shame if you decide to do it. My kids would hate me, though, because they love this stuff more than I do.
*Note: If you don’t have a double boiler, put the pudding mixture in a glass baking dish (8×8), cover it tightly with foil, and set it over a pot of simmering water.
Sweet Corn Tomalito (Corn Pudding)
5 tbsp butter, softened
1/4 cup masa flour (masa harina)
1/3 cup white sugar
1/2 cup water
2 cups frozen whole-kernel corn, thawed (divided)
1/2 cup cornmeal
1 tsp baking powder
1/4 tsp salt
4 to 5 tsp milk
In a mixer, mix together butter, masa flour, and sugar.
In a blender, blend one cup of corn kernels with water and cornmeal until smooth.
In the mixer with the masa mixture, stir the blended corn, baking powder, salt, and milk until batter is smooth.
Pour the pudding mixture into a double boiler with simmering water.
Steam for 50-60 minutes. Stir the pudding just before serving to give it a consistent, moist texture.