Sweet Corn Tomalito

Preheat oven to 250°.

Blend 3 cups corn and 3/4 cup milk in blender until smooth.

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

Add all ingredients, including the pureed corn and the remaining 3 cups whole corn kernels and mix well.

Pour the mixture into a 9 x 13-inch pan.

Cover tightly with aluminum foil.

Set the pan in a large roasting pan.

Pour enough cool water into the roasting pan to reach 3/4-inch up the outside of the 9 x 13-inch pan.

Bake for 1 1/2 to 2 hours or until the corn mixture registers 175° on an instant-read thermometer and the corn mixture is set.

Scoop out portions of the pudding and serve hot.