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Sweet Corn Chile Tomalito

Corn tomalito - spoonbread

The fresh corn is fabulous this time of year – so I’ve been on a frenzy of cooking with corn straight from the farmer’s market. This Sweet Corn Chile Tomalito is sort of like a sweet spoonbread served as a side dish with any number of Southwestern dishes. I’ve had variations of this at several different Mexican restaurants and always just loved it. The versions I’ve always had have no green chiles, but of course tomalito is very good with or without chiles. This is a very easy, popular recipe. I’ll bet you make it  again and again.

This particular recipe is an adaptation of the copycat recipe for Chevy’s Sweet Corn Tomalito found in the cookbook Top Secret Restaurant Recipes 2 by Todd Wilbur. This cookbook series is among my favorites – it has quite a few Southwestern recipes. As a matter of fact, this cookbook also has a somewhat similar recipe – the Cheesecake Factory Sweet Corn Tamale Cakes.

I made this with mild green chiles and again with a combination of mild and hot (I used Mirasol chiles, also known as Pueblo Hot) and I liked the extra heat from the hot chiles. All in all, it’s a matter of taste.

Sweet Corn Chile Tomalito
 
Prep time
Cook time
Total time
 
A very easy, very popular version of spoonbread adapted from a copycat of the Chevy's Sweet Corn Tomalito recipe.
Author:
Recipe type: Bread
Cuisine: Southwestern
Serves: 8
Ingredients
  • 4 cups fresh corn, cut off the cob (or frozen corn)
  • ⅓ cup softened butter (2/3 stick)
  • ½ cup sugar
  • ¾ cup milk
  • ½ cup masa harina*
  • ½ cup corn meal
  • ½ tsp baking powder
  • ½ tsp salt
  • ¾ cup diced mild green chiles
  • optional: 2 tbsp diced hot green chiles (or 2 tsp minced jalapeno)
Instructions
  1. Preheat oven to 325 degrees.
  2. Cream butter and sugar in a large bowl with a mixer until smooth. Add milk and masa and mix well.
  3. Puree 2 cups of corn in a blender or food processor until smooth, then add to the butter/masa mixture and mix well. Mix in corn meal, baking powder, salt, remaining corn, and chiles until combined.
  4. Pour mixture into an ungreased 8x8 inch baking dish. Cover with foil and place into a 9x13 inch baking dish. Pour hot water into the larger baking dish until about ⅓ full. Bake for 1½ to 2 hours or until the corn cake is firm in the center.
  5. Let rest for 10 minutes before serving. To serve, scoop out ½ cup portions with an ice cream scoop or serving spoon.
Notes
* Masa Harina is corn flour, found in the baking area of most grocery stores.

 

 

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