Sweet Corn Tomalito
This baked, sweet corn casserole has the flavor and texture similar to a tamale and it’s a perfect side dish to any Mexican, Tex-Mex cuisine or BBQ.
You’ll typically find this Sweet Corn Tomalito recipe served as a side dish in Mexican restaurant food chains like Chevy’s restaurant, Chi-Chi’s and the popular Dallas-based Blue Mesa Grill, but it also makes a perfect side dish with BBQ!
Why this recipe works
The secret to making this delicious corn dish is the method of steam cooking with a water bath, also known as “bain marie.” Pour water into a 9 x 13 baking dish and place it on the on the bottom oven rack. The moisture from the hot water softens the cornmeal and results in a nice, soft and somewhat creamy texture.
Ingredients for Sweet Corn Tomalito
- The ingredients are similar to homemade cream style corn. You’ll need: corn, butter, sugar, milk, corn flour (Masa Harina), yellow cornmeal (plain, not self-rising cornmeal), baking powder and salt.
- In order to process the ingredients just right for perfect sweet corn tomalito, you’ll need a food processor.
I recommend using whole kernel corn versus cream-style corn. Even though you’ll puree some of the corn kernels in the food processor, the kernels aren’t as liquid as cream style corn.
How to make it
In a food processor, add cornmeal, milk and half of the corn and pulse until a thick batter forms; set aside
In a large bowl combine softened butter, sugar and corn flour
Add in the remaining whole corn kernels, baking powder and salt; combine well and spoon batter in an unprepared baking dish and smooth the top with the back of a spoon or spatula
Bake @375°F 50-60 minutes, or until the center comes out clean on a wooden pick.
Tamalito or Tomalito?
In the United States, you’ll find two spellings of this dish: “tamalitos” – with an “a”- which is technically a Peruvian dish that is basically a small tamale and “tomalitos,” with an “o” which often refers to a baked corn/tamale casserole, as in this Chevy’s copycat sweet corn recipe. Technically, these are different, but let’s not die on that hill!
Corn flour isn’t really “flour”
Masa Harina, or “Harina de Maiz” is corn flour. Don’t be thrown off by the the term “flour.” That just means it has been finely ground to a flour-like consistency. Corn flour is simply stone ground corn and lime, which is inherently gluten-free.
Serving suggestions
Serve as a casserole or as individual servings baked in a ramekin
If you’re serving this buffet style, use a little ice cream scoop for your guests to serve themselves a scoop or provide a separate small bowl
Storage and reheating
This sweet Mexican corn casserole can be made up to 3 days in advance and stored in the refrigerator in an airtight container or covered with plastic wrap. When ready to serve, cover with foil and place on the middle oven rack with a larger baking dish of water on the bottom rack. Reheat leftovers in the microwave covered with a paper towel.
Recipe Tips
- The texture of this corn dish is soft and creamy because it is covered with foil and primarily cooked by steam
- If you want a firmer texture, cook it with foil until the center is somewhat firm, remove the foil and continue to bake uncovered until the top is as crispy and golden brown as you like.
If you make this recipe, please scroll down and leave a comment and rating! I love to hear from you! Thank you!
Sweet Corn Tomalito
Equipment
- Food Processor
- Hand mixer (optional)
- 9 x 13 baking dish for water bath
- 11 x 8 x 2 casserole dish for the corn
Ingredients
- 6 cups corn kernels, divided (See Recipe Notes)
- ⅔ cup milk, 2% or whole
- 1½ cup all-purpose yellow cornmeal (not self-rising)
- 2 sticks butter, softened, unsalted (16 tablespoons)
- 1½ cups granulated sugar
- ¾ cup masa harina (corn flour)
- 3 tablespoons baking powder
- 1½ teaspoons salt
- water (for water bath) 2-3 cups
Instructions
- Preheat oven to 375°F and get the butter out to soften; pour water in large baking dish and place on the lower oven rack2 sticks butter, softened, unsalted (16 tablespoons), water (for water bath) 2-3 cups
- In a food processor, pulse half of the corn kernels, milk and cornmeal until a thick paste is formed; set aside⅔ cup milk, 2% or whole, 1½ cup all-purpose yellow cornmeal (not self-rising)
- In a large mixing bowl, combine softened butter, masa flour and sugar with a spatula2 sticks butter, softened, unsalted (16 tablespoons), ¾ cup masa harina (corn flour), 1½ cups granulated sugar
- Spoon the food processor mixture into the mixing bowl with the butter, flour and sugar; combine well with a spatula until the mixture is cohesive
- Add remaining corn kernels, baking powder and salt; combine well with a wooden spoon or spatula6 cups corn kernels, divided, 3 tablespoons baking powder, 1½ teaspoons salt
- Spoon into an 11 x 8 x 2 ungreased baking dish; smooth the top of the mixture with the back of a spoon, cover with foil and place on the middle oven rack; bake at 375°F for 50-60 minutes
- Test for doneness by inserting a clean toothpick into the center; when the toothpick comes out clean, it's done; if you want a semi-crispy top, remove the foil and continue to cook 10-15 minutes
Notes
- The texture of this corn dish is soft and creamy because it is covered with foil and primarily cooked by steam
- If you want a firmer texture, cook it with foil until the center is somewhat firm, remove the foil and continue to bake uncovered until the top is as crispy and golden brown as you like.
Recipe sounds great and can’t wait to try. If 3x the recipe, would putting mixture in a covered casserole dish and then in a waterbath be ok? Would baking time be the same or longer?
Thank you
If you increase the amount, the baking time will increase.