5 tablespoons margarine, softened
1/4 cup masa (corn flour)
1/3 cup sugar
1/2 water
2 cups corn kernels, fresh or frozen, thawed; divided use
1/2 cup cornmeal
1 teaspoon baking powder
1/2 teaspoon salt
2 tablespoons plus 1 teaspoon milk

In a small mixing bowl, mix the margarine, masa and sugar using an electric mixer until light and fluffy, about 1 minute. In a blender container, blend half the corn kernels with the water until smooth. Combine this mixture with the margarine mixture, stirring well. Add the remaining corn kernels, corn meal, baking powder, salt and milk and mix well. Pour the corn mixture into an 8-inch square baking pan. Tightly cover with plastic wrap and steam by setting atop a medium saucepan of water on top of the stove.

Bring water to a boil and steam corn mixture for 50 minutes to one hour (check to see whether you might need to add more water), until a toothpick inserted in the center comes out clean. Tomalito should have a smooth, moist texture.

Note: The pan must be tightly wrapped at all times.

Makes 12 to 16 servings.

Approximate values per serving: 87 calories, 4 g fat, 0 cholesterol, 13 g carbohydrates, 119 mg sodium, 36 percent calories from fat.

Published 9-17-97 in The Arizona Republic newspaper, By Request, food! section.
Quote from the By Request column by Betsy Mann: "Sweet Corn Tomalito is a delicious accompaniment similar to cornbread but more like stuffing....Note: This recipe can be easily adapted to cook in a countertop steamer."

E-mailer's note: I have wanted this recipe from Chevy's Mexican Restaurant from the first time I tasted it. It is oh-so-good! I can't wait to try it out!