Sweet Corn Tomalito

When the restaurant chain "Chevy's" came to Mesa many years ago, I went there quite a few times.  My favorite thing to eat was actually a little scoop of corn mush they used as a plate garnish.  When the recipe came out in the newspaper, I started making it at home.  It's kind of a strange dish, but a nicely sweet complement to any Mexican menu.

5 Tab. butter, softened
1/4 c. masa (corn flour)
1/3 c. sugar
1/2 c. water
2 c. corn kernels, fresh or frozen & thawed, divided for use in recipe
1/2 c. cornmeal
1 tsp. baking powder
1/2 tsp. salt
2 Tab & 1 tsp. milk

In a small bowl, mix butter, masa and sugar with electric mixer until light and fluffy (1 min.).  In a blender, blend half the corn kernels with the water until smooth.  Combine this mixture with the butter mixture, stirring well.  Add the rest of the corn kernels, cornmeal, baking powder, salt and milk.  Mix well.  Pour into an 8" square baking pan.  Tightly cover with plastic wrap and steam by setting atop a medium saucepan of water on the stove top. 

Bring water to a boil and steam corn mixture 1-2 hours.  (Yes, this is quite variable.)  Toothpick inserted in the center should come out clean.  Tomalito should have a smooth, moist texture.  Pan must stay tightly wrapped during steaming.  Makes 12-16 small scoop servings.