Make this Straight-From-the-Restaurant Chevy’s Fresh Mex Sweet Corn Tamalito Recipe at home. Sometimes called “Sweet Corn Cakes”, Tamalito is a traditional Mexican dish prepared by the Mestizo people who are descendants of the Maya (Yucatec).
Photo by Keneth Cruz
Chevys Fresh Mex Sweet Corn Tamalito
A Chevys Fresh Mex Copycat Recipe
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Chevy’s Fresh Mex Sweet Corn Tamalito is a Straight-From-the-Restaurant Recipe.
Chevy's Fresh Mex Sweet Corn Tamalito Recipe
- 5 tablespoons Butter or Margarine softened
- 1/4 cup Masa Harina Flour
- 1/3 cup Granulated Sugar
- 2 cups Corn Kernels fresh or frozen, thawed, divided
- 1/2 cup Water
- 1/2 cup Cornmeal
- 1 teaspoon Baking Powder
- 1/2 teaspoon Salt
- 2 tablespoons + 1 teaspoon Milk
- In a medium bowl, add softened butter or margarine, masa harina flour and sugar. Beat with a mixer until light and fluffy, about 1 minute.
- Add 1 cup corn kernels and water to a blender. Blend until smooth.
- Add corn mixture from the blender to the bowl with masa mixture. Stir well to combine.
- Add remaining corn, cornmeal, baking powder, salt and milk. Mix well to fully combine.
- Pour mixture into an 8-inch baking dish. Tightly cover with plastic wrap. Make sure to seal tightly.
- Fill a medium saucepan with water.
- Place saucepan over high heat. Bring to a rapid boil.
- When water is fully boiling, place a screen or cooking rack across the pan.
- Set sealed baking dish on top of the screen above the boiling water.
- Making sure to keep the baking dish tightly wrapped, steam for 50 minutes to 1 hour. (Be sure to check the water level often, so as not to boil dry.)
- After 50 minutes, check for doneness by inserting a toothpick into the center of the dough. When it comes out clean, the tamalito is done. Cook longer as needed.
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Photo of Arroz con pollo y tamalito de chipilín toma 1 is by Keneth Cruz and is used by permission under the Creative Commons Attribution-NonCommercial-NoDerivs 2.0 Generic (CC BY-NC-ND 2.0) License. Thank you, Keneth. Great Picture. Photos may be “representative” of the recipe and not the actual finished dish. All photo licenses listed were correct at the time of the posting of the page. Adapted from a recipe found by a reader in a local paper that claimed it was supplied by Chevy’s Restaurant. “I started seeing this delightful little scoop of heaven on the edge of my plate at a few of the Mexican restaurants around town, so I decided make it at home. This recipe is actually the recipe they use at Chevy’s, which I found published in the local paper. Steamed corn pudding made on the stovetop. This is a traditional Tex-Mex side dish that is a great side to any meal. Well worth the wait.” Additional Information Courtesy of Wikipedia and is used by permission.
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