Sweet Corn Tamalito

This is a traditional Tex-Mex favorite side dish. If you've eaten at Chevy's Fresh Mex they serve this with most of their combos. We like to celebrate Cinco de Mayo as a family and make sure to include this with the rest of our favorite Mexican dishes.

1/4 c. butter, softened
1/4 c. Masa Harina
1/3 c. granulated sugar
1/2 c. water
2 c. corn kernels, fresh or frozen, thawed and divided
1/2 c. cornmeal
1 tsp. baking powder
1/2 tsp. salt
2 Tbsp plus 1 tsp milk or heavy cream (I use cream)

In a small mixing bowl, mix the margarine, masa and sugar using an electric mixer until light and fluffy, about 1 minute.

In a blender container, blend 1 c. of corn kernels with 1/2 c. water until smooth.

Combine this mixture with the margarine 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 and tightly cover with foil wrap.

There are 2 ways to steam this dish on the stove or in the oven. (I prefer the oven method)

STOVE TOP
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.

OVEN
Place pan into a 9 x 13 inch baking dish that is filled a third of the way with water. Bake in preheated 350 degree oven for 50 minutes or until set.

NOTES: Fresh corn is best otherwise use thawed out frozen corn. If the corn is sweet reduce the sugar. This dish is best served warm. Stir in some diced green chillies or jalapenos to the corn mixture before cooking. Serve corn tamalito with a variety of toppings for a main dish like diced tomatoes, sour cream, carne asada, shredded chicken, cilantro, salsa...