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