CHEVY'S FRESH MEX SWEET CORN TOMALITO
5 tablespoons butter, softened
1/4 cup Masa Harina
1/3 cup sugar
1/2 cup water
2 cups corn kernels, fresh or frozen, thawed, divided
1/2 cup cornmeal
1 tsp baking powder
1/2 tsp salt
2 tablespoons plus 1 teaspoon milk
In a small mixing bowl, mix the butter, masa and sugar using an electric mixer until light and fluffy, about 1 minute. In a blender container, blend half the corn kernels with the water until smooth. Combine this mixture with the butter mixture, stirring well. Add the remaining corn kernels, corn meal, baking powder, salt and milk and mix well. Pour the corn mixture into an 8-inch square baking pan. Tightly cover with plastic wrap and steam by setting atop a medium saucepan of water on top of the stove. Bring water to a boil and steam corn mixture for 50 minutes to one hour (check to see whether you might need to add more water), until a wooden pick inserted in the center comes out clean. Tomalito should have a smooth, moist texture.
NOTE: The pan must be tightly wrapped at all times. Makes 12 to 16 servings.
This can also be cooked in the oven. Cover the pan tightly with foil, place in a larger roasting pan, pour enough water into the roasting pan to reach 3/4" depth, and cook in a 250 degree oven until a thermometer reads 175 degrees. For a 13"x9"x2" pan of corn tomalito, this should take about 2 hours.
Microwave directions: mix all ingredients and cook in the microwave with tight saran wrap for 4 mins, stir thoroughly, cook for another 3 mins, stop to stir again, then another 2 mins.
