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Daily Archives: May 2, 2018

Sweet Corn Tomalito Recipe by Leah

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Have you ever eaten at Chevy’s® or Rio Bravo®?  Most of their meals include a small, seemingly insignificant mound of corn pudding.  Insignificant until you taste it, that is.  Wildly popular, their Sweet Corn Tomalito is my favorite thing about eating there.






Sweet Corn Tomalito

yield: 6 servings




1 cup masa harina

3/4 cup low sodium chicken broth

1/2 tsp salt

1/2 Tbsp onion powder

1 tsp cumin powder

1/2 Tbsp chili powder

1/3 cup pork lard

6 cups corn kernels, fresh or frozen

1 cup milk, divided

1/4 cup butter

2/3 cup sugar

3/4 cup cornmeal

3/4 tsp baking powder

3/4 tsp salt



  1. In a bowl add masa harina and broth.  Allow to sit about 20 minutes to soften.  Then, mix together until a dough forms.
  2. Sprinkle the salt, onion powder, cumin, and chili powder over the dough and mix again until well combined.
  3. In a mixing bowl whip the lard with an electric mixer about 3 minutes or until fluffy.  Add the dough to the lard a little at a time, until well combined.  (It should be the consistency of peanut butter.  If it’s too dry add some water or broth. If it’s too wet add more masa harina.)
  4. Divide dough in half.  Set aside one half to use in the tomalito and refrigerate the remaining dough to use another day.
  5. Preheat the oven to 250 degrees F.  Blend 3 cups of corn kernels and 3/4 cup milk in a blender or food processor until smooth.
  6. Whip the butter, masa dough, and sugar together in the food processor until light and fluffy, about 2 minutes.

7.  To the food processor add blended corn, whole corn kernels, sugar, cornmeal,                     baking powder, salt and remaining 1/4 cup milk.  Mix well.

  1. Pour the mixture into a 9×13-inch pan.  Cover tightly with aluminum foil.  Set the pan in a large roasting pan.  Pour enough cool water into the roasting pan to reach 3/4-inch up the outside of the 9×13 pan.
  2. Bake for 1 1/2 to 2 hours, or until the corn mixture is set and registers 175 degrees F on an instant-read thermometer.  Scoop out portions of the pudding and serve hot.
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