Sweet Corn Tomalito

Preheat oven to 250 degrees F.

Blend half of the corn kernels and milk in blender or food processor until smooth.

Whip butter, masa and sugar together in food processor until light and fluffy, about 2 minutes.

Combine all ingredients, including pureed corn and remaining whole corn kernels, and mix well.

Pour mixture into a 9-by-13 inch pan and cover tightly with aluminum foil. Set pan in large roasting pan. Pour enough cool water into roasting pan to reach 3/4-inch up the outside of the 9-by-13 inch pan.

Bake for 1 1/2 to 2 hours or until corn mixture registers 175 degrees F on instant-read thermometer and the corn mixture is set. Scoop out portions of mixture and serve hot.

cook's notes

Masa harina is the traditional flour used to make tortillas, tamales, and other Mexican dishes. Literally translated from Spanish, it means "dough flour," because the flour is made from dried masa, a dough from specially treated corn.