Sweet Corn Tomalito

Sally Muhl


Just Like Chevy's


  • 1/2 cup granulated sugar
  • 1/2 cup cornmeal
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 4 cups frozen corn, thawed
  • 6 1/2 tbsp butter
  • 3/4 cup milk
  • 1/2 cup masa harina


  1. Preheat oven to 325
  2. Heat 2 quarts of water on the stove
  3. Cream softened butter together with the sugar in a large bowl with an electric mixer until smooth.
  4. Add milk and masa and mix well.
  5. Use a blender or food processor to puree 2 cups of the corn until smooth. Add pureed corn to butter/masa mixture and mix well.
  6. Add corn meal, baking power, salt and remaining corn and mix until combined.
  7. Pour the mixture into an ungreased 8x8 baking pan. Cover with foil and place into a 9x13 inch baking pan. Add hot water to the larger baking pan until it's about 1/3 full. Bake for 1 1/2 hours. Uncover and bake until the cake is firm in the center, about 30 minutes longer. Let sit for 10 minutes before serving.