These Sweet Corn Tamalitos taste just like the sweet corn cake at the Mexican restaurant “Chevy’s.” Ok, I admit, I have only eaten at Chevy’s once and all I remember was how much I loved the sweet corn cake. I came home and searched through all my recipes and found something similar– I combined it with a recipe I found on the internet (this was a LONG time ago so I don’t have the website that I got this from… I just had my scribblings on a piece of paper… sorry)! Anyway, I love this stuff and since we don’t have a Chevy’s nearby (probably because most of them have probably gone out of operation), I had to make it myself! YUMMMMM!
Sweet Corn Tamalitos (Corn Cake)
Ingredients (with Amazon Links)
- 1/4 cup butter softened
- 1/3 cup masa harina Mexican corn flour--if you can't find this, you can use corn meal instead
- 1/4 cup water
- 1 1/2 cups frozen whole-kernel corn thawed
- 1/4 cup cornmeal
- 1/3 cup white sugar
- 2 tablespoons heavy whipping cream
- 1/4 teaspoon salt
- 1/2 teaspoon baking powder
Instructions
- In a medium bowl beat butter until it is creamy. Add the Mexican corn flour and water and beat until well mixed. Using a food processor, process thawed corn, but leave chunky. Stir into the butter mixture.
- In a separate bowl, mix cornmeal, sugar, cream, salt, and baking powder. Add to corn flour mixture and stir to combine. Pour batter into an ungreased 8x8 inch baking pan. Smooth batter and cover tightly with aluminum foil. Place pan into a 9x13 inch baking dish that is filled a third of the way with water.
- Bake in a preheated 350 degree oven for 50 to 60 minutes. Allow to cool for 10 minutes.
Rebecca Roper says
THANK YOU so much for posting this recipe. Like you, I ate at Chevy’s only once. And, like you, the sweet corn tamalitos was the best thing on my plate. Dinner is done for tonight, but you bet yer boots I’m making this tomorrow! And your cheese enchiladas on homemade tortillas.