Sweet Corn Tomalito with Chorizo and Peppers

Smother Me with Deliciousness

Sweet corn tomalito, do you want to go steady?  Can I wear your letter jacket?  Wanna go to prom together?  Because I think you’re the bees knees.  I fell in love the first time I tasted you at Chevy’s, tipsy from bathtub sized margaritas with plenty o’ salt, sneaking nibbles of you in an effort to extend the fun.  I had to find a recipe hack on the web in order to bring you home with me, and it turned out that I had to dedicate a full-on hour to get you hot and ready before I could eat you up.  You were a corn souffle of out and out perfection, and it meant that you needed time to rise to the occasion.  But wait!  How could I make things a little more dangerous?  I know – I’d smother you with spicy chorizo, tri-colored sweet peppers, onions and garlic and then devour you with no hesitation and every last bit of my love.  And yes, I’m willing to share you with everyone who wants you, just as long as I can still get a taste.  Sound like a plan?

Sweet Corn Tomalito with Chorizo and Peppers

The recipe that I used was from the book Top Secret Restaurant Recipes II by Todd Wilbur (the man who gave me the recipe for the only dish that I like from Olive Garden, their Pasta Fagioli Soup), but you can grab it online from the darling blog, Dishing the Divine.  There are a multitude of sweet corn tomalito recipes out there, but most involve stovetop cooking over a double-boiler and this one just bakes away in the oven, leaving me free to get into all sorts of other trouble.  Like making the toothsome topping below.  When the tomalito has about 10 minutes left, start with the recipe below.

Recipe for Sweet Corn Tomalito

2 tbs. of olive oil
1 lb. of firm spanish chorizo, sliced into rounds
1/2 of an onion, thinly sliced
1/2 of a green bell pepper, thinly sliced
1/2 of a red bell pepper, thinly sliced
1/2 of a yellow bell pepper, thinly sliced
4 cloves of garlic, minced

Heat a skillet over high heat and then add the olive oil.  Toss in the chorizo and cook until warmed through, about 3-4 minutes.  Next add the onions and peppers and cook until translucent, another 3 minutes.  Toss in the garlic and stir to combine, leaving the garlic mostly raw.  Turn off the heat and let sit until the tomalito is ready.  Taste for seasoning and then spoon over the top of the tomalito in the casserole dish.  Dole out portions in large spoonfuls and dine away on the sweetness.

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