Sweet Corn Tomalito

Sweet Corn Tomatilo in red ramekin on blue plate.

5 from 7 votes

A sweet baked corn side dish with the flavor and texture similar to a tamale - perfect side dish for Mexican, Tex-Mex or BBQ cuisine.

Prep Time5

Cook Time1 15

Total Time1 20

Course: Side Dish

Cuisine: Mexican, Peruvian, Spanish, Tex Mex

Servings: cups

Calories: 522kcal

Author: Anecia Hero

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 rack
2 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 aside
⅔ 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 spatula
2 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 spatula
6 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

Water Bath and Size of Baking Dishes

The recipe as written yields about 8 - 10 cups. Keep this in mind when you're selecting a baking dish. You'll need two baking dishes - one for the corn casserole and one for the water/steam bath.

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.

Corn

Use frozen, canned (drained) or fresh corn. If you use frozen, make sure it's thawed first. Pulse half of the total amount of corn in the food processor and leave the remaining half as whole kernels.

Hand mixing versus Electric mixer

Hand mixing works best when you combine the pureed corn mixture with the masa flour and butter. If you use an electric mixer, the batter gets grainy. If you combine by hand with a spatula or wooden spoon, the mixture creams together and this is what you want. A creamy mixture of ingredients in the smaller baking dish.

Oven Temperatures Vary

Since oven temperatures vary, the actual baking time might be longer.

Nutrition