Sweet Corn Tomalito (exactly like Chevy's!) - YUM!

May 19, 2008

The tomalito sounds great; I can hardly wait to try it.

Here are a couple of tips I've learned the hard way, in making custard-like foods that need water between inner and outer pans. The water bath keeps the temperature of the inner pan low and even, so the tomalito with be smooth and creamy.

First, I add water to the outer pan before I fill the inner pan. This minimizes the chances of spills. Get water to the right level, then add the mixture to the inner pan.

Second, over the 1.5-2.0 hours needed for baking, the water may need to be replenished. Because the space between the two pans is narrow, I use a turkey baster to add water.

Again, thanks for the recipe.

H.

In a message dated 5/19/08 6:32:45 PM, susan.hersom@... writes:

SWEET CORN TOMALITO (exactly like Chevy's!)

I found this recipe in the San Mercury News and thought I would

share it with you. I put a little bit of butter, salt and pepper on

top of a scoop of this warm tomalito, and it was absolute heaven! It

is not as much work as it sounds and so, so worth it!

6 c. Fresh corn kernels or frozen, thawed and drained (I used 4

cans of Green Giant sweet corn niblets)

3/4 c. Milk

1/2 c. Prepared masa (I bought a bag of masa at Lucky's and

constituted it with the amount of water and salt per the bag's

instructions)

2/3 c. Sugar

1/4 c. Butter

3/4 c. Cornmeal

3/4 t. Baking powder

3/4 t. Salt

1/4 c. Milk

Preheat oven to 250 degrees.

Blend three cups of corn kernels and milk in a blender until smooth,

pour in bowl and set aside. Whip butter, prepared masa and sugar

together in blender until light and fluffy, about 2 minutes.

Combine all ingredients, including pureed corn and remaining three

cups of corn kernels and mix well. Pour mixture into a 9"-by-13" pan

and cover tightly with aluminum foil. Set pan in large roasting

pan. Pour enough cool water into roasting pan to reach 3/4" up the

outside of the 9"-by-13" inch pan.

Bake 1-1/2 to two hours or until corn mixture registers 175 degrees

on an instant-read thermometer and the corn mixture is set. Scoop

out portions of mixture and serve hot.

THE ONLY PANS I HAD WAS A BIG CASSEROLE DISH AND ROASTING PAN, SO I

USED THOSE INSTEAD. AFTER ABOUT 2 HOURS, IT WAS STILL A TEENY BIT

MUSHY, SO I TOOK THE CASSEROLE DISH OUT OF THE WATER AND SET IT IN

THE OVEN FOR ABOUT 10 MINUTES AND IT FIRMED UP JUST FINE.

Sue

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May 20, 2008