Sweet Corn Tomalito
This dish is an all time favorite of Amanda's - it's a version of one I used to order at a restaurant when I was younger and spent forever recreating it to taste just the same. It a sweet corn dish utilizing three types of corn then baked in a water bath to make the most delicious and moist (yes, I said it) dish ever!
Ingredients
- 5 tablespoons butter room temperature
- ¼ cup masa harina
- ⅓ cup granulated sugar
- ½ cup water
- 2 cups frozen corn kernels thawed & dried
- ½ cup cornmeal
- 1 teaspoon baking powder
- ½ teaspoon salt
- 3 tablespoons milk
Instructions
- Preheat oven to 325 degrees and grease an 8x8 inch square baking dish.
- Place the butter, masa and sugar in a medium mixing bowl and combine using an electric mixer until light and fluffy, about 1 minute. Set aside.
- Place half the corn kernels and water in a blender (or food processor) and puree until smooth.
- Add the pureed corn to the butter mixture and stir well to combine.
- Add in the remaining corn kernels, corn meal, baking powder, salt and milk and mix with a spoon or rubber spatula until everything is combined.
- Pour the mixture into the 8x8 inch baking dish and cover tightly with aluminum foil. Place the dish into a large roasting pan and fill up the roasting pan with water until it comes about ⅔ of the way up the side of the 8x8 inch dish.
- Place the roasting pan (with corn dish) into the oven and bake for about 1 - 1½ hours; you want everything to be firm and cooked through, but not dry.
- Remove from oven and allow to cool for about 10 minutes.
- Use an ice cream scoop to serve.