annie blog

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Hi all, and sorry to be gone for so long. We’ve had an interesting few weeks here, nothing really bad, just busy and thinking about stuff. To tell you the truth, it seems like yesterday that I did my last blog entry. The speed at which my life is flying by is a little scary.

Now, a recipe. This is for the stuff that you get on your plate at some Mexican restaurants. You know, that little lump of yellow corn stuff that is really good that you wish that they had given you more of (unless you are like me and eat it off your picky children’s plates). It makes a nice side dish for fajitas, tacos, quesadillas, etc. And it is really easy to make, too. Enjoy.

Sweet Corn Tomalito

5 T. butter or margarine, softened
1/4 cup masa harina
1/3 cup granulated sugar
1/2 cup water
2 cups corn kernels, fresh or frozen, thawed, divided
1/2 cup cornmeal (I recommend coarse grind, not regular)
1 t. baking powder
1/2 t. salt
2 T. plus 1 t. milk

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

In a blender container, blend half the corn kernels with the water until smooth. Combine this mixture wiht 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 an 8-inch square baking pan. Tightly cover with aluminum foil and 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. The finished Tomalito should have a smoth, moist texture. *Make sure to keep the pan tightly wrapped at all times.*
Makes 12-16 servings

4 Comments

  1. Mmmm! I nominated you for “Best Recipes” at http://www.twotalentliving.com ….you deserve it! Glad to see you back.

  2. Hey, thanks, Brooke! 🙂

  3. I love Mexican food, but have not ventured out too much in the world of Mexican cooking. What is masa harina and where would one expect to find it in the store?

  4. Megan,
    In answer to your question, I’ll just type the description on my bag of masa harina. “Masa, the Spanish word for “dough”, is the traditional dough used to make corn tortillas. It is made with dried corn kernels that have been cooked and soaked in limewater and then ground into masa. Masa Harina (“dough flour”) is flour made from dried masa.”

    As far as where to find it, I think that I’ve seen versions at both Sav-a-lot and Aldi (maybe). I get the masa harina sold by “Bob’s Red Mill” that I’ve seen in all the major grocery stores here in St. Louis because I’m pretty sure it is gluten-free for my oldest son. Usually they put all the Bob’s Red Mill stuff together in either the baking or natural foods sections of the grocery store.

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