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Sweet Corn Tomalito

January 15, 2018 By Kylie Lawson

Sweet Corn Tomalito

5 tablespoons margarine, softened
1/4 cup masa harina
1/3 cup white sugar
1/2 cup water
2 cups frozen whole-kernel corn, thawed
1/2 cup cornmeal
1 teaspoon baking powder
1/2 teaspoon salt
4 teaspoons milk

In a medium bowl, mix together the margarine, masa flour, and sugar until light and fluffy. In a food processor or blender, blend one cup of the corn kernels with the water and cornmeal just until smooth. Stir into the masa mixture. Mix in the remaining corn, baking powder, salt, and milk until the batter is smooth. Pour into a double boiler.

Place the tomalito over a Clay Coyote Flameware Saucepan of simmering water, and cover tightly with aluminum foil. Steam for 50 to 60 minutes, or until firm. Check water occasionally, and refill if necessary. Stir pudding before serving to give it a consistent texture. Serve in small scoops.

Recipe courtesy of Allrecipes

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Filed Under: Recipes Tagged With: clay coyote, clay coyote gallery, flameware, handmade, mexican, mexican cuisine, recipe, saucepan, sweet corn tomalito

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