12 Delicious Sweet Corn Tomalito Recipes

Get ready to fall in love with sweet corn all over again with our roundup of 12 Delicious Sweet Corn Tomalito Recipes! Whether you’re craving a quick weeknight side or a show-stopping dish for your next gathering, these recipes promise to deliver comfort and flavor in every bite. Dive in and discover your new favorite way to enjoy this golden, seasonal delight!

Classic Sweet Corn Tomalito

Wandering through the flavors of summer, there’s something deeply comforting about the simplicity of sweet corn tomalito. It’s a dish that whispers of home, of gentle evenings spent around the table, where every bite is a tender embrace of sweetness and texture.

Ingredients

• 2 cups of fresh sweet corn kernels (or frozen, if you’re in a pinch)
• A splash of whole milk, about 1/4 cup
• A couple of tablespoons of unsalted butter, melted
• 1/4 cup of masa harina
• A pinch of salt, just to bring out the flavors
• 1 tablespoon of sugar, because life’s sweet
• 1/2 teaspoon of baking powder, for that perfect lift

Instructions

1. Preheat your oven to 350°F (175°C), letting it warm up while you prepare the mixture.
2. In a blender, combine the sweet corn kernels and milk, blending until you get a slightly chunky paste. Tip: Leaving some texture gives the tomalito a delightful bite.
3. Pour the blended corn into a bowl, then stir in the melted butter, masa harina, salt, sugar, and baking powder until well combined. Tip: If the mixture feels too thick, a little more milk can loosen it up.
4. Transfer the mixture into a greased baking dish, smoothing the top with a spatula. Tip: For an even bake, the layer shouldn’t be more than an inch thick.
5. Cover the dish with aluminum foil and bake for 30 minutes. Then, remove the foil and bake for another 15 minutes, or until the top is golden and the edges pull away slightly.

As it cools, the tomalito settles into a moist, pudding-like texture, with the corn’s natural sweetness shining through. Serve it warm, with a drizzle of honey or a sprinkle of cotija cheese for a twist that’ll make every spoonful sing.

Spicy Sweet Corn Tomalito

Evenings like these call for something that warms the soul yet dances on the palate, a dish like Spicy Sweet Corn Tomalito, where each bite is a blend of comfort and excitement.

Ingredients

• 2 cups of fresh sweet corn kernels (or frozen, if that’s what you’ve got)
• 1 cup of masa harina
• A splash of milk, about 1/2 cup
• A couple of tablespoons of unsalted butter, melted
• 1/4 cup of sugar
• A pinch of salt
• 1 teaspoon of baking powder
• A dash of chili powder, to bring the heat
• 1/2 cup of water, maybe a tad more if needed

Instructions

1. Preheat your oven to 350°F (175°C) and grease an 8-inch baking dish lightly with butter.
2. In a large bowl, mix together the masa harina, sugar, salt, and baking powder until well combined.
3. Stir in the melted butter, milk, and water into the dry ingredients until the mixture is smooth and free of lumps.
4. Fold in the corn kernels and chili powder gently, ensuring the corn is evenly distributed throughout the batter.
5. Pour the batter into the prepared baking dish, smoothing the top with a spatula for an even layer.
6. Cover the dish tightly with aluminum foil to keep the moisture in while baking.
7. Bake in the preheated oven for 50 minutes, then remove the foil and bake for an additional 10 minutes until the top is lightly golden.
8. Let the tomalito cool for about 10 minutes before serving; it will firm up slightly as it cools.

With its creamy texture and a sweet-spicy kick, this tomalito is a delightful side that pairs beautifully with grilled meats or can stand alone as a vegetarian main. Try serving it with a dollop of crema and a sprinkle of fresh cilantro for an extra layer of flavor.

Cheesy Sweet Corn Tomalito

Under the soft glow of the kitchen light, there’s something deeply comforting about preparing a dish that wraps you in warmth before the first bite. Cheesy Sweet Corn Tomalito is one such dish, a gentle blend of sweetness and savory that feels like a hug in every spoonful.

Ingredients

• 2 cups of fresh sweet corn kernels (or frozen, if that’s what you’ve got)
• A generous cup of shredded Monterey Jack cheese
• A splash of whole milk, about 1/4 cup
• A couple of tablespoons of unsalted butter, melted
• 1/2 cup of masa harina
• A pinch of salt, just to bring out the flavors
• 1/4 teaspoon of baking powder, for a little lift

Instructions

1. Preheat your oven to 350°F (175°C) and lightly grease a baking dish with a bit of that melted butter.
2. In a large bowl, mix together the corn kernels, masa harina, baking powder, and salt until they’re well acquainted.
3. Stir in the melted butter and milk, mixing until the batter comes together smoothly—no lumps allowed here.
4. Fold in the shredded cheese gently, saving a little to sprinkle on top later, because who doesn’t love a cheesy crust?
5. Pour the batter into your prepared dish and sprinkle the remaining cheese over the top like a cozy blanket.
6. Bake for 25-30 minutes, or until the edges are golden and the center is set but still slightly jiggly—think cheesecake vibes.
7. Let it rest for 5 minutes before serving; patience rewards you with the perfect slice.

Cheesy Sweet Corn Tomalito emerges from the oven with a golden top, hiding a creamy, dreamy center that’s speckled with sweet corn. Serve it alongside a crisp salad for contrast, or enjoy it as is, letting the simplicity of flavors shine.

Sweet Corn Tomalito with Jalapenos

Venturing into the kitchen on a quiet afternoon, I find myself drawn to the comforting embrace of Sweet Corn Tomalito with Jalapenos. It’s a dish that whispers of summer evenings and the gentle heat of jalapenos, a perfect blend of sweet and spicy that feels like a hug in every bite.

Ingredients

• 2 cups of fresh sweet corn kernels (or frozen, if that’s what you’ve got)
• 1/2 cup of masa harina
• 1/4 cup of unsalted butter, melted (because everything’s better with butter)
• 1/4 cup of sugar (just enough to sweeten the deal)
• 1/2 cup of milk (a splash more if it feels too thick)
• 1/4 cup of water (to bring it all together)
• 2 jalapenos, finely chopped (seeds in if you like it spicy)
• 1/2 tsp of salt (to make all the flavors pop)

Instructions

1. Preheat your oven to 350°F (175°C) and grease an 8×8 inch baking dish. A little butter or cooking spray will do the trick.
2. In a large bowl, mix together the corn kernels, masa harina, melted butter, sugar, milk, water, chopped jalapenos, and salt until well combined. Tip: If the batter feels too thick, add a splash more milk to loosen it up.
3. Pour the mixture into the prepared baking dish and smooth the top with a spatula. Tip: For an even bake, give the dish a gentle tap on the counter to remove any air bubbles.
4. Cover the dish tightly with aluminum foil and bake for 50 minutes. Then, remove the foil and bake for an additional 10 minutes, or until the top is lightly golden. Tip: The tomalito is done when a toothpick inserted in the center comes out clean.
5. Let it cool for about 10 minutes before serving. This waiting period is crucial as it allows the tomalito to set properly.

Light and fluffy with a subtle sweetness, this tomalito is a delightful contrast to the spicy kick of jalapenos. Serve it alongside grilled meats or enjoy it as a standalone dish with a dollop of crema on top for an extra layer of richness.

Sweet Corn Tomalito with Bacon

Now, as the summer breeze whispers through the kitchen window, let’s take a moment to savor the simple joys of cooking. This Sweet Corn Tomalito with Bacon is a humble dish that carries the warmth of shared meals and the comfort of home.

Ingredients

• 2 cups of fresh sweet corn kernels (or frozen, if you must)
• a splash of whole milk, just enough to blend
• a couple of tablespoons of unsalted butter, because everything’s better with butter
• 1/2 cup of masa harina, for that authentic touch
• a pinch of salt, to whisper to the flavors
• 4 strips of bacon, crispy and crumbled, for a smoky hug
• 1/4 cup of sugar, to sweeten the deal
• 1/2 teaspoon of baking powder, to lift our spirits

Instructions

1. Preheat your oven to 350°F (175°C), letting it warm up like a sunny morning.
2. In a blender, combine the sweet corn kernels and milk, blending until smooth. Tip: If the mixture feels too thick, a tad more milk will do the trick.
3. Melt the butter in a large bowl, then stir in the corn mixture, masa harina, salt, sugar, and baking powder. Mix until it feels like a cozy blanket.
4. Fold in the crumbled bacon, saving a little for garnish, because we eat with our eyes first.
5. Pour the batter into a greased 8-inch baking dish, smoothing the top with the back of a spoon. Tip: A little butter on the spoon prevents sticking.
6. Bake for 45 minutes, or until the edges are golden and a toothpick comes out clean. Tip: Ovens vary, so start checking at 35 minutes.
7. Let it rest for 5 minutes, allowing the flavors to settle like dust in a sunbeam.

Just out of the oven, the tomalito is a tender, slightly sweet cake with pockets of smoky bacon. Serve it warm, with a dollop of crema or a sprinkle of fresh cilantro, to turn a simple side into the star of the table.

Vegan Sweet Corn Tomalito

Wandering through the kitchen today, I found myself craving something sweet yet comforting, a dish that whispers of summer evenings and shared meals. That’s when the idea of a Vegan Sweet Corn Tomalito came to mind, a dish that’s as nourishing to the soul as it is to the body.

Ingredients

• 2 cups of fresh sweet corn kernels (or frozen, if that’s what you have)
• A splash of almond milk, about 1/4 cup
• A couple of tablespoons of coconut oil, melted
• 1/4 cup of maple syrup, for that gentle sweetness
• A pinch of salt, just to balance the flavors
• 1/2 cup of cornmeal, to give it that classic tomalito texture

Instructions

1. Preheat your oven to 350°F (175°C) and lightly grease a baking dish with a bit of the coconut oil.
2. In a blender, combine the sweet corn kernels, almond milk, melted coconut oil, maple syrup, and salt. Blend until smooth but still slightly chunky for texture.
3. Pour the blended mixture into a large bowl and gently fold in the cornmeal until just combined. Tip: Don’t overmix to keep the tomalito light.
4. Transfer the mixture to the prepared baking dish and smooth the top with a spatula.
5. Bake for 45 minutes, or until the edges are golden and a toothpick inserted in the center comes out clean. Tip: Cover with foil if the top browns too quickly.
6. Let it cool for about 10 minutes before serving. Tip: This resting time helps the tomalito set perfectly.

Cooling on the counter, this Vegan Sweet Corn Tomalito reveals a tender, pudding-like texture with bursts of sweet corn in every bite. Serve it warm with a drizzle of maple syrup or alongside a spicy chili for a delightful contrast.

Sweet Corn Tomalito with Green Chilies

Venturing into the kitchen on a quiet afternoon, I find myself drawn to the comforting embrace of Sweet Corn Tomalito with Green Chilies, a dish that whispers of summer and warmth. It’s a simple pleasure, blending the sweetness of corn with the gentle heat of chilies, creating a melody of flavors that’s both soothing and invigorating.

Ingredients

• 2 cups of fresh corn kernels (or frozen, if that’s what you have)
• A splash of milk, just enough to blend
• A couple of tablespoons of butter, because everything’s better with butter
• 1/4 cup of masa harina, for that authentic texture
• A handful of chopped green chilies, adjust to your bravery level
• A pinch of salt, to make all the flavors sing
• 1/2 cup of water, to bring it all together

Instructions

1. Start by blending the corn kernels with that splash of milk until it’s as smooth as you like it, but a bit of texture is nice here.
2. Melt the butter in a saucepan over medium heat, then stir in the masa harina until it’s all friendly and golden.
3. Tip in your corn puree, the chopped green chilies, and that pinch of salt, stirring constantly to avoid any lumps forming.
4. Slowly add the water, little by little, until the mixture comes together into a thick, spoonable consistency.
5. Cover and let it simmer on low heat for about 20 minutes, stirring occasionally to prevent sticking. A non-stick pan is your friend here.
6. Once it’s thickened and pulls away from the sides of the pan, it’s ready to serve.

Soft and slightly spongy, the tomalito is a delightful contrast of sweet corn against the subtle kick of green chilies. Serve it warm, scooped onto a plate with a side of grilled meats, or enjoy it as is, letting the simple flavors shine.

Sweet Corn Tomalito with Cilantro and Lime

On a quiet evening like this, when the air carries the faintest hint of summer’s warmth, there’s something deeply comforting about preparing a dish that feels like a hug from the inside. Sweet Corn Tomalito with Cilantro and Lime is just that—a tender, fragrant side that whispers of sunny days and shared meals.

Ingredients

• 2 cups of fresh corn kernels (about 3 ears)
• 1/2 cup of masa harina
• 1/4 cup of unsalted butter, softened
• 1/4 cup of sugar
• 1/2 cup of milk
• A splash of water, just enough to loosen the batter
• A handful of fresh cilantro, finely chopped
• The zest and juice of 1 lime
• A pinch of salt

Instructions

1. Preheat your oven to 350°F and lightly grease an 8-inch baking dish.
2. In a large bowl, cream together the softened butter and sugar until fluffy. Tip: Room temperature butter blends more smoothly.
3. Stir in the masa harina and fresh corn kernels, mixing until well combined.
4. Gradually add the milk and a splash of water, stirring to create a batter that’s thick but pourable. Tip: The consistency should resemble a thick pancake batter.
5. Fold in the chopped cilantro, lime zest, and lime juice, then season with a pinch of salt.
6. Pour the batter into the prepared baking dish and smooth the top with a spatula.
7. Bake for 45-50 minutes, or until the edges are golden and a toothpick inserted in the center comes out clean. Tip: Keep an eye on it after 40 minutes to prevent overbaking.
8. Let it cool for about 10 minutes before serving.

Light and moist, this tomalito carries the bright notes of lime and cilantro, balanced by the sweetness of corn. Serve it alongside grilled meats or as a standalone treat, perhaps with a dollop of crema on top for extra richness.

Sweet Corn Tomalito with Queso Fresco

Nestled in the heart of summer’s bounty, this dish brings together the sweetness of corn with the creamy tang of queso fresco, a comforting embrace of flavors that feels like home.

Ingredients

• 2 cups of fresh sweet corn kernels (about 4 ears)
• 1/2 cup of masa harina
• 1/4 cup of unsalted butter, softened
• a splash of whole milk
• 1/2 teaspoon of baking powder
• a pinch of salt
• 1/2 cup of crumbled queso fresco
• a couple of tablespoons of sugar

Instructions

1. Preheat your oven to 350°F and grease an 8-inch baking dish lightly.
2. In a large bowl, mix the fresh sweet corn kernels, masa harina, softened butter, and sugar until well combined.
3. Add a splash of whole milk to the mixture, just enough to bring it together into a thick batter.
4. Stir in the baking powder and a pinch of salt, mixing gently to keep the batter light.
5. Fold in the crumbled queso fresco, saving a little to sprinkle on top before baking.
6. Pour the batter into the prepared baking dish and smooth the top with a spatula.
7. Sprinkle the remaining queso fresco over the top for a cheesy crust.
8. Bake for 45 minutes, or until the edges are golden and a toothpick comes out clean from the center.
9. Let it cool for about 10 minutes before serving to allow the flavors to meld beautifully.

Golden and slightly crisp on the outside with a moist, fluffy interior, this tomalito is a delightful contrast of textures. Serve it warm with a drizzle of crema or alongside a spicy salsa for an extra kick.

Sweet Corn Tomalito with Chipotle

Just like the gentle hum of a summer afternoon, this Sweet Corn Tomalito with Chipotle brings a comforting warmth to the table. It’s a dish that whispers of golden fields and the smoky kiss of chipotle, a simple pleasure that feels like home.

Ingredients

– A couple of ears of fresh sweet corn, kernels cut off (about 2 cups)
– A splash of whole milk (about 1/4 cup)
– A pat of unsalted butter (about 2 tbsp)
– A pinch of salt (about 1/4 tsp)
– A dash of sugar (about 1 tsp)
– A whisper of chipotle powder (about 1/2 tsp)
– A handful of masa harina (about 1/2 cup)
– A little baking powder (about 1/2 tsp)

Instructions

1. Preheat your oven to 350°F and lightly grease a small baking dish with butter.
2. In a blender, puree the sweet corn kernels with the milk until smooth, then pour into a mixing bowl.
3. Melt the butter and stir it into the corn mixture along with the salt, sugar, and chipotle powder.
4. Gently fold in the masa harina and baking powder until just combined; don’t overmix to keep the texture light.
5. Pour the batter into the prepared dish and cover tightly with foil.
6. Bake for 45 minutes, then remove the foil and bake for another 15 minutes until the top is lightly golden.
7. Let it rest for 5 minutes before serving to allow the flavors to meld beautifully.
Rich and creamy with a subtle smoky heat, this tomalito is a dream alongside grilled meats or as a standalone star. Try topping it with a dollop of crema and a sprinkle of fresh cilantro for an extra layer of flavor.

Sweet Corn Tomalito with Black Beans

Remembering the warmth of summer evenings, this dish brings together the sweetness of corn with the hearty depth of black beans, creating a comforting side that feels like a hug in a bowl.

Ingredients

• 2 cups of fresh sweet corn kernels (or frozen, if you’re in a pinch)
• A splash of water, just enough to blend
• A couple of tablespoons of unsalted butter, because everything’s better with butter
• 1/2 cup of masa harina, for that authentic texture
• A pinch of salt, to bring out all the flavors
• 1/2 cup of cooked black beans, rinsed and drained
• A drizzle of honey, for a touch of sweetness

Instructions

1. Start by blending the sweet corn kernels with a splash of water until you get a coarse puree. Tip: Don’t overblend; you want some texture.
2. In a medium bowl, mix the corn puree with masa harina, a pinch of salt, and the butter until well combined. Tip: The mixture should be moist but not runny.
3. Gently fold in the black beans and drizzle with honey, mixing just enough to distribute evenly.
4. Pour the mixture into a greased baking dish, smoothing the top with a spatula. Tip: For an even cook, make sure the thickness is uniform.
5. Cover with foil and bake in a preheated 350°F oven for 25 minutes, then uncover and bake for another 10 minutes until the top is lightly golden.

Delightfully tender with a slight chew, the tomalito pairs beautifully with a dollop of crema or a sprinkle of cotija cheese for an extra layer of flavor. Serve it alongside grilled meats or as a standalone dish for a vegetarian option that satisfies.

Sweet Corn Tomalito with Avocado

As the golden hues of summer corn beckon, I find myself drawn to the kitchen, eager to transform this humble ingredient into something truly special. Sweet Corn Tomalito with Avocado is a dish that whispers of warm evenings and shared meals, a gentle reminder of the beauty in simplicity.

Ingredients

• 2 cups of fresh sweet corn kernels, because nothing beats the real deal
• A splash of whole milk, just enough to bring everything together
• A couple of tablespoons of unsalted butter, for that rich, velvety texture
• 1 ripe avocado, sliced, to add a creamy contrast
• A pinch of salt, to elevate all the flavors

Instructions

1. Start by blending the sweet corn kernels with the milk until you get a smooth, yet slightly chunky mixture. This texture is key for the perfect tomalito.
2. Melt the butter in a saucepan over medium heat, then pour in the corn mixture. Stir gently for about 5 minutes, until it thickens slightly. Tip: Keep the heat medium to avoid scorching.
3. Add a pinch of salt, stirring it in well to distribute the flavor evenly. This is the moment to taste and adjust, ensuring the balance is just right.
4. Remove from heat and let it sit for a minute, allowing the flavors to meld together beautifully.
5. Serve warm, topped with slices of ripe avocado. The cool creaminess of the avocado against the warm, sweet tomalito is a match made in heaven. Tip: For an extra touch, a sprinkle of chili powder can add a delightful kick.

Unassuming yet unforgettable, this dish offers a texture that’s both comforting and intriguing, with the sweetness of corn playing off the richness of avocado. Try serving it alongside grilled fish or as a standalone treat, letting its simplicity shine.

Conclusion

Yield to the temptation of these 12 Delicious Sweet Corn Tomalito Recipes, each offering a unique twist on this beloved dish. Perfect for home cooks looking to spice up their meal rotation, these recipes promise to delight. Don’t forget to leave a comment with your favorite, and share the love by pinning this article on Pinterest. Happy cooking!