The reviewer gave this recipe 5 stars. This recipe averages a 4.76 star rating.
Reviewed: May 7, 2009
Sooooo good. No additions/subtractions/exchanges to the directions and ingredients.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.76 star rating.
Reviewed: May 6, 2009
I made this with a can of creamed corn instead of frsh corn and left out the cream. I also did not like the texture when I removed it from the oven so I left the foil off and put it back in the oven in the water bath for another 30 mins. Nice and crumbly but firm with a fantastic crust on top! I will be making this a lot!
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Photo by queenvalerie

Cooking Level: Expert

Living In: Knoxville, Tennessee, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.76 star rating.
Reviewed: May 5, 2009
Excellent!! I used the juice from a can of corn instead of the water & a can of creamed corn in place of frozen(also added a little of the canned sweet corn). Tasted just like our favorite mexican restaurants corn!
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Photo by lisa

Cooking Level: Intermediate

Home Town: Holland, Michigan, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.76 star rating.
Reviewed: May 3, 2009
So good! I was looking for something like Chevy's recipe. I made exactly as directed, the only thing I would do differently next time is less processing of the corn, so that there are more corn kernels. This is supposed to serve 6, maybe in the "tablespoon" sized portion of this that you might get at a restaurant - if you want a bigger portion (and who wouldn't?) I would scale the serving number up. I had this as a side with chili instead of my usual cornbread, and it was absolutely yummy.
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Photo by blackberry

Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.76 star rating.
Reviewed: May 1, 2009
Followed the recipe with good results. Will make again, will probably reduce the sugar just a bit. This went well with, believe it or not, hot dogs. Seems like it would go well with any picnic foods as a side dish in addition to traditional Mexican fare.
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Photo by CafeAmericano

Cooking Level: Intermediate

Home Town: Downey, California, USA
Living In: Batesville, Arkansas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.76 star rating.
Reviewed: Apr. 30, 2009
Yum! Tastes just like the corn cakes my husband loves from Don Pablo's.
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Cooking Level: Intermediate

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The reviewer gave this recipe 3 stars. This recipe averages a 4.76 star rating.
Reviewed: Apr. 28, 2009
These were average corn cakes at best. I have tried better recipes.
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Photo by Julie

Cooking Level: Intermediate

Home Town: Indianapolis, Indiana, USA
Living In: Fishers, Indiana, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.76 star rating.
Reviewed: Apr. 17, 2009
With couple of alterations, this was really good. First, I only used 1/4 cup butter, can of corn (drained), 1/4 cup sugar(it was plenty sweet) and milk instead of cream.
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Photo by Allrecipes

Cooking Level: Intermediate

Home Town: Ann Arbor, Michigan, USA
Living In: Sunnyvale, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.76 star rating.
Reviewed: Apr. 15, 2009
Great Great Great! I look the foil off the last 5 minutes to allow the cake to brown. It was just my personal preference.
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Cooking Level: Expert

Home Town: Oklahoma City, Oklahoma, USA
Living In: Heilder, Nordrhein-Westfalen, Germany

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The reviewer gave this recipe 5 stars. This recipe averages a 4.76 star rating.
Reviewed: Apr. 15, 2009
Fantastic! Tastes just like the kind at Chevys!!!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.76 star rating.
Reviewed: Apr. 12, 2009
I'm addicted to Chevy's Tomalito and was dying for a way to make it at home - I tried some of the other corn cake recipes on this site, and this is - by far - the best...so buttery and creamy, and rich. I've made it numerous times, sometimes substituting all purpose flour or whole wheat flour when I don't have any masa harina, and each time it has come out great. Best tip I've seen so far in the rest of the reviews - substitute a can of creamed corn and leave out the milk. It tastes wonderful this way, and takes out an extra step :)
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The reviewer gave this recipe 5 stars. This recipe averages a 4.76 star rating.
Reviewed: Apr. 11, 2009
So delicious! Tasted like it was from a restaurant. I will definitely make this again.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.76 star rating.
Reviewed: Apr. 7, 2009
I followed the recipe exactly and it was fantastic! My boyfriend raved about it. YUM! Will make again and again and again.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.76 star rating.
Reviewed: Apr. 7, 2009
I would give this ten stars if I could. So good. Words can't describe it. So easy to make! Perfect with enchilladas!
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Cooking Level: Expert

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The reviewer gave this recipe 4 stars. This recipe averages a 4.76 star rating.
Reviewed: Apr. 2, 2009
These were wonderful with one modification...LESS BUTTER that's why I gave the recipe a four (sorry)! I only used 1/4 cup and that was plenty. My family raved over this recipe.
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Photo by MamaHealthNut

Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.76 star rating.
Reviewed: Mar. 29, 2009
Less sugar - 3 tblspn is much better and I have used milk in place of the cream which still turns out great. I have made this over and over!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.76 star rating.
Reviewed: Mar. 27, 2009
This was really good.
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Photo by maldonadolove

Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.76 star rating.
Reviewed: Mar. 24, 2009
This is better than the "Sweet Corn Tomalito" recipe on this site! I used 1/2 cup sugar, but it would have been great as written. Awesome recipe!
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Photo by Adele

Cooking Level: Intermediate

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The reviewer gave this recipe 3 stars. This recipe averages a 4.76 star rating.
Reviewed: Mar. 23, 2009
This was okay, but I don't think I would make it again. The texture was not what I expected. It was oddly flaky. If I made it again, I would definitely add more salt. I also wonder how it would be affected by using less butter b/c this is a pretty fattening side dish as is.
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Photo by NKTAUBE

Cooking Level: Intermediate

Living In: Chicago, Illinois, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.76 star rating.
Reviewed: Mar. 16, 2009
I was able to combine the ingedients the day before and refrigerate, then just put it in the oven the next day for a little longer than normal and it came out the same as making it fresh. This is a real time saver for a party.
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