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 will differ from microwave to microwave, but I cooked the tomalito, covered, for 7 min. at 30% power and then 4 min. at full power. It came out awesome after only 11 minutes. Experiment, because this stellar recipe warrants being made often! I originally rated this in June 2004 but wanted to make sure new viewers saw my microwave directions because they are soooo easy.
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 sugar lets us use it as a base for toppings (sliced jalapenos or salsa or seasoned meat) or even as a filling for tacos/burritos without being too sweet. But when we want this for dessert I bump it up to the 1/3 cup of sugar and voila! Perfection. Thanks for the great recipe! (Oh and btw to other reviewers-- there really is no substitute for masa harina. It makes all the difference in this recipe.)
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 reach 3/4" depth, and cook their Sweet Corn Tomalito in a 250 degree oven until a thermometer reads 175 degrees F (I assume when placed in the center of the casserole). For a 13"x9"x2" pan of corn tomalito, this should take 1 1/2 - 2 hours, but it would probably take much less for an 8"x8" pan, I would guess 60-90 minutes. Cooking over a pot of boiling water seems precarious, and I'm not a fan of cooking in the microwave, so this is the method I'm going to use.
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 the microwave. 7 minutes at 30% power then 4 minutes at 100% power. Came out perfect!! I also had some left over for the next day and it was a little dry. So I added a tablespoon of water and microwave it for a min and came out perfect again!!
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 should try it! Its the kind of thing that you'll have to make for a large group of people.. consider how often do you use Cornflour and Cornmeal in everyday cooking?
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 9-10 minutes on 90% gave me a great consistency.
Wonderful recipe; my kids, including the 9-month-old, just loved it.
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 quite sweet. I'll cut the sugar down next time. I also think I'll cut the butter in half to make it a bit healthier. 5T seemed excessive. Overall a great recipe!
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 cook it I used a water bath method of another similar sweet corn pudding recipe on here. When done baking to thicken it up a little more I then put it in a bowl covered with plastic wrap and microwaved it a tad. It appeared more like what I thought it should but then it got really "dry." The original directions really need to make this clear on how to cook this! I really like anything corn but this is just not something I would make again. Although a lot of people may like it I think sweet corn cake might just not be for me as it is too heavy greasy and sweet.
