I am a sucker for the sweet corn “stuff” they serve at Chevy’s. I didn’t realize there was a name for it until I received Top Secret Restaurant Recipes 2 by Todd Wilbur. When I saw the recipe I exclaimed, “Oh my gosh! I LOVE that stuff! I had no idea it was called tomalito” And really, I do love this. It’s the perfect accompanianment to the other savory flavors. To be honest, when assembling a fajita, I add a little chicken, a few strips of bell pepper, a bit of beans and guac, a *lot* of tomalito. And once you realize that it’s easy to make, you’ll be eating as much as you want, too!
This makes more tomalito than you will probably eat in one or two servings, but the leftovers freeze well. To serve, just let them come to room temperature and enjoy!
just like Chevy’s sweet corn tomalito
from the book Top Secret Restaurant Recipes 2
4 cups frozen corn, thawed (divided)
6.5 tablespoons butter
1/2 cup granulated sugar
3/4 cup milk
1/2 cup masa harina
1/2 cup cornmeal
1/2 tsp baking powder
1/2 tsp salt.
Preheat oven to 325. Heat 2 quarts of water on the stove.
Cream softened butter together with the sugar in a large bowl with an electric mixer until smooth. Add milk and masa and mix well.
Use a blender or food processor to puree 2 cups of corn until smooth. Add pureed corn to butter/masa mixture and mix well. Add corn meal, baking powder, salt and remaining corn and mix until combined.
Pour the mixture into an ungreased 8×8 baking pan. Cover with foil and place into a 9×13-inch baking pan. Add hot water to the larger baking pan until it’s about 1/3 full. Bake for 1 1/2 hours. Uncover and bake until the cake is firm in the center, about 30 minutes longer. Let sit for 10 minutes before serving.