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Sweet Corn Tomalito


"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."
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1 h 20 m servings 174 cals
Original recipe yields 8 servings


  • Calories:
  • 174 kcal
  • 9%
  • Fat:
  • 7.3 g
  • 11%
  • Carbs:
  • 26.7g
  • 9%
  • Protein:
  • 2.4 g
  • 5%
  • Cholesterol:
  • < 1 mg
  • < 1%
  • Sodium:
  • 271 mg
  • 11%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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{{model.addEditText}} Print
  • Prep

  • Cook

  • Ready In

  1. In a medium bowl, mix together the margarine, masa flour, and sugar until light and fluffy. In a food processor or blender, blend one cup of the corn kernels with the water and cornmeal just until smooth. Stir into the masa mixture. Mix in the remaining corn, baking powder, salt, and milk until the batter is smooth. Pour into a double boiler.
  2. Place the tomalito over a large saucepan of simmering water, and cover tightly with aluminum foil. Steam for 50 to 60 minutes, or until firm. Check water occasionally, and refill if necessary. Stir pudding before serving to give it a consistent texture. Serve in small scoops.


  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

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Read all reviews 245
  1. 329 Ratings

Most helpful positive review

Indeed, this is exactly like Chevy's! I was a bit troubled about the lengthy cooking time and knew it could be accomplished in the microwave in a fraction of the time. These settings and times...

Most helpful critical review

I did not understand the cooking directions at all! It sounded like put a pan on top of a pot? So, I then followed the rest of the directions. And, I used a hand-emulsion blender for ease. To co...

Most helpful
Most positive
Least positive

Indeed, this is exactly like Chevy's! I was a bit troubled about the lengthy cooking time and knew it could be accomplished in the microwave in a fraction of the time. These settings and times...

Gorgeous recipe! I cut the sugar to 1/4 cup, substituted butter for the margarine, and used previous reviewers' suggestions for microwaving (7 min. at 30%, 4 min. at 100%). Cutting down the suga...

just like chevy's! i cut down the butter to make it healthier. i found that steaming this in a pie pan over a large soup pot allowed for the most even cooking.

This can also be cooked in the oven! According to the Chevy's cookbook, you should cover the pan tightly with foil, place in a larger roasting pan, pour enough water into the roasting pan to re...

This was SO good!! I used 1/4 c. of sugar and I use sweet frozen corn. It doesn't make much. I had to make a another batch cause the first one went by so fast! Very easy to make... I did it in t...

This Recipe was taken an adapted from a Restaurant Called Chevy's original recipe. Most people get confused with the Masa Harina. This is simply "Corn Flour" .. This Recipe is Great! Everyone...

GREAT! I have wanted a recipe for this for a long time. I have now made it three times: the first was the agonizing steam method. Then I wised up and used the microwave. A covered dish for 9-1...

Yummy, perfect for a mexican dinner! I tried the microwave method with wax paper over the top, a little too crumbly, a covered dish would work better to hold in the moisture.

This stuff is great!! Just like what they serve at Chevy's. I used canned corn instead of frozen and it worked just fine. It was a tad sweeter than I like, maybe due to the corn which was itself...