My daughter and I both love tomalito, that corn pudding that used to be served as a scoop with the fajitas at Chevy’s (and now at El Torito). I’ve made it over the years, but it takes a lot of time and it’s a bit of work. The recipe below is a hack that I found in the comments of a recipe in AllRecipes.
- 2 cups frozen corn, divided
- ½ cup cornmeal
- ½ cup water
- ⅓ cup white sugar
- ¼ cup masa harina
- 1 tsp baking powder
- ½ teaspoon salt
- 5 Tbsp butter
- 4 tsp milk
Place 1 cup of frozen corn, the cornmeal and the water in a rocket-like blender. Blend until pureed. Add the sugar, masa harina, baking powder, salt, butter and milk and blend until well combined. Add the remaining cup of corn and mix with a fork. Transfer the whole mixture into a microwave-safe container that can accommodate 3 cups. Cover and microwave for 6-7 minutes at 30% power. Microwave on high for 4 more minutes.
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