Sweet Corn Tomalito
5 tbsp butter or margarine, softened
¼ cup Masa Harina
⅓ cup sugar
½ cup warm water
2 cups corn kernels, fresh or frozen, thawed, divided
½ cup cornmeal
1 tsp baking powder
½ tsp salt
2 tbsp plus 1 tsp milk
In a medium mixing bowl, mix the butter, masa, and sugar using an electric mixer until light and fluffy, about 1 minute.
In a blender or small food processor, blend half the corn kernels with the water until smooth. Combine this mixture with the butter mixture, stirring well. Add the remaining corn kernels, corn meal, baking powder, salt, and milk and mix well. Pour the corn mixture into 2 qt. baking dish. Tightly cover with plastic wrap.
Microwave on 30% power for 7 minutes, then at 100% power for 4 minutes. Tomalito should have a smooth, moist texture.
Makes 6 servings.
The first time I made this recipe, I had to go to a Mexican grocery store to find Masa Harina, but now it can easily be found in the regular grocery store.
I make this every time I make enchiladas because it compliments any kind of enchilada so well. The slightly sweet corn-iness goes really well with the spicy/salty filling and topping on the enchiladas.