Sweet Corn Tomalito
A sweet corn pudding that tastes just like the one they serve at Chevy's Mexican restaurants, but without the fat and dairy.
- 6 c. frozen corn kernels, thawed, divided in half
- 1 ¼ c. soymilk
- ½ c. masa flour
- ⅔ c. sugar
- ¾ c. cornmeal
- ¾ t. baking powder
- ¾ t. salt
Blend 3 cups corn kernels with the soymilk until smooth. In a large bowl, combine dry ingredients. Add pureed corn and remaining 3 cups whole corn kernels and mix well. Pour into a rectangular loaf pan or 1.5 quart casserole dish, cover tightly with plastic wrap, and place in a steamer. Alternatively, you may steam it on the stovetop in a large pot with a lid, by placing the tightly wrapped dish on a trivet over boiling water. Steam for one hour.
Serve warm, scooping portions with a large spoon or ice cream scoop.
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