Sweet Corn Tomalito

Sweet Corn Tomalito

240
THEKIRKLANDS 0

"Steamed corn pudding made on the stovetop. This is a traditional Tex-Mex side dish that is a great side to any meal. Well worth the wait."

Ingredients

1 h 20 m servings 174 cals
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Original recipe yields 8 servings

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Nutrition

  • Calories:
  • 174 kcal
  • 9%
  • Fat:
  • 7.3 g
  • 11%
  • Carbs:
  • 26.7g
  • 9%
  • Protein:
  • 2.4 g
  • 5%
  • Cholesterol:
  • < 1 mg
  • < 1%
  • Sodium:
  • 271 mg
  • 11%

Based on a 2,000 calorie diet

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Directions

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  1. In a medium bowl, mix together the margarine, masa flour, and sugar until light and fluffy. In a food processor or blender, blend one cup of the corn kernels with the water and cornmeal just until smooth. Stir into the masa mixture. Mix in the remaining corn, baking powder, salt, and milk until the batter is smooth. Pour into a double boiler.
  2. Place the tomalito over a large saucepan of simmering water, and cover tightly with aluminum foil. Steam for 50 to 60 minutes, or until firm. Check water occasionally, and refill if necessary. Stir pudding before serving to give it a consistent texture. Serve in small scoops.
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Reviews

240
  1. 320 Ratings

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Indeed, this is exactly like Chevy's! I was a bit troubled about the lengthy cooking time and knew it could be accomplished in the microwave in a fraction of the time. These settings and times...

Gorgeous recipe! I cut the sugar to 1/4 cup, substituted butter for the margarine, and used previous reviewers' suggestions for microwaving (7 min. at 30%, 4 min. at 100%). Cutting down the suga...

just like chevy's! i cut down the butter to make it healthier. i found that steaming this in a pie pan over a large soup pot allowed for the most even cooking.