I also made Sweet Corn Cake as a side dish. If you've eaten at El Torito, you have probably had a small scoop of this. Here is a recipe to use with items you might already have in storage.
Sweet Corn Cake
1/4 cup butter or margarine
2 tablespoons shortening
1/2 cup masa harina
3 tablespoons cold water
10 ounces corn kernels
3 tablespoons cornmeal
1/4 cup sugar
2 tablespoons whipping cream
1/4 teaspoon baking powder
1/4 teaspoon salt
Place butter and shortening in mixer bowl and whip until soft; continue whipping until fluffy and creamy. Add masa gradually while mixing; add water gradually and mix thoroughly.
Place corn kernels in blender or food processor fitted with metal blade; coarsely chop. Stir into the masa harina. Place (regular) cornmeal, sugar, whipping cream, baking powder and salt in large mixing bowl; mix quickly. Add masa mixture and mix lightly, just until blended. Pour into greased 8-inch-square baking pan. Cover with foil.
Place pan in a larger pan and pour boiling water half way up corn cake pan. Bake at 350 degrees 40 to 50 minutes, checking water level and adding more boiling water, if necessary. When cooked through, remove corn cake pan from water. Let cooked cake stand at room temperature for few minutes before cutting into squares or using a small ice cream scoop to serve.
Cook's Notes: Skip the corn and whipping cream and just add a can of creamed corn. If you do this, you shouldn't need as much, if any water. Make sure you cover the mixture with foil, while cooking. It will maintain a moist top, that does not brown.
To finish off the meal, have some fresh grilled pineapple. I found a whole pineapple for $1.49, a great price. Cut the pineapple into thick spears and grill on a very hot BBQ. Grilling brings out the sweetness and it is wonderful!