Reviewed: Oct. 19, 2009

I could not wait to try this recipe, as a true Chevy's fan.. I forgot corn at the grocery store, so I did luckily have a can of creamed corn on hand. I mixed all ingredients and cooked in the microwave w/ tight saran wrap for 4 mins, stirred thoroughly, cooked for another 3 mins, stopped to stir again, then another 2 mins. It was absolutely PERFECT and hubby said was better than Chevy's! LOVE this recipe and will w/out a doubt be making it often for our "Mexican Monday" dinners!

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BridgetBarnlund

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Reviewed: Sep. 17, 2009

I can't get enough of this dish! You can also used canned corn (I used sweet, crisp corn), not creamed corn though. I also followed the microwave cooking technique other user's suggested . . . cook for 7 minutes on 30% power and cook for 4 minutes on 100% power. Wonderful and delicious!

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Erin

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Reviewed: Sep. 5, 2009

Had some difficulty with cooking it in the micro... Next time I'll just pop it into the veg steamer or slow cooker. Got fluffy and cooked on edges...soupy in middle. hmm, tastes wonderful tho!

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RI convert

Cooking Level: Expert

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Reviewed: Aug. 12, 2009

I really like this... My husband really doesn't. I have been making this for years now... I usually make it to put under chili, but it's almost sweet enough to make into a dessert. I use the microwave method of cooking, as do others, in a glass lidded casserole dish. It always turns out moist, with no dry pockets, but I do stir it a bit during cooking. I sometimes add creamed corn if I have it and cut back on some of the other liquids. Makes a small enough amount that I don't mind making it even when I know I'll be the only one eating it.

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rosyshell

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Reviewed: Aug. 10, 2009

I always love this stuff when I go to Chevy's restaurant but never get my fill of it there since they only give you a couple tablespoons... Now I can have as much as I want!.. :)

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Traci's Kitchen

Cooking Level: Intermediate

Living In: Modesto, California, USA

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Reviewed: Jul. 31, 2009

I am always asked either to give the recipe or bring the dish! I microwave it, or cook, tightly covered in the oven. I have never steamed it. I use real butter and canned corn.

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Shannon Miller

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Reviewed: Jul. 20, 2009

I'd never heard of this, but since everyone loves corn I thought I'd try it! It was a really good alternative to plain corn & everyone ate it. Even my picky one tried it. It was nice to try something different. Thank you.

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Anna

Cooking Level: Intermediate

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Reviewed: Jul. 11, 2009

I've never had this at Chevy's, but thought I would try it anyway. It is delicious! I will be making this every time I make mexican. I used the microwave method as described in other reviews, and it worked great. Thanks for a great recipe!

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love2cook

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Reviewed: Jun. 23, 2009

So Good!!!

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JRKCR

Cooking Level: Intermediate

Home Town: Greenwood, South Carolina, USA

Living In: Rotterdam, New York, USA

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Reviewed: Jun. 13, 2009

This received rave reviews from everyone at our potluck. I used the suggested microwave method and was not disappointed. This was very easy, fast, and quite delicious. My husband got barely a taste at the potluck, so I made it again the next night, and my family gave it high marks, too. This is a keeper.

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greaterexp3

Cooking Level: Expert

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Reviewed: Jun. 11, 2009

Yes, this was very good with only 1/4 cup sugar. I also cooked mine in the microwave like some others have suggested, and it was just fine. Thank you.

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tofu19

Cooking Level: Intermediate

Home Town: Ann Arbor, Michigan, USA

Living In: Sunnyvale, California, USA

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Reviewed: May 27, 2009

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.

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SharmanB

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Reviewed: Apr. 30, 2009

Amazing! This came out perfect! Just like at the Mexican restaurants! We will make this over and over!

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Kristin Rae

Cooking Level: Beginning

Home Town: Slayton, Minnesota, USA

Living In: Marshall, Minnesota, USA

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Reviewed: Apr. 26, 2009

YUMMY! I make this in the microwave as suggested by another reviewer. It makes it much more practical for my family.

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TryN2cook

Cooking Level: Beginning

Home Town: Mooresville, Indiana, USA

Living In: Danville, Indiana, USA

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Reviewed: Apr. 16, 2009

So good with my Mexican/Hispanic/Whatever Is Politically Correct themed dinner. Next time I would like to try them fried.

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JOSEPHINE aka SPITFIRE FOODIE

Living In: Kingwood, West Virginia, USA

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Reviewed: Apr. 9, 2009

Tastes just like the Tomalito I've had at Chevy's! In fact, I love that restaurant for the tomalito in itself! First of all, I doubled the recipe so I'd have plenty left over as well. I was able to purchase the corn flour at my usual grocery store. I followed the advice of many of the previous posters about using the microwave however, I definitely had to cook mine for longer than was suggested. I believe you'll just have to play around with whatever works. The end result is a little grainy and a little dry... but quite honestly its delicious! I will definitely be making this again and I'm sure it'll get better the more I learn about my microwave!

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Chelsi

Cooking Level: Intermediate

Home Town: Olympia, Washington, USA

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Reviewed: Apr. 9, 2009

Cooking method made all the difference for me. The first time I made it, I used the microwave. I wasn't impressed because it was grainy and dry. This time, I placed tin foil in the bottom of a pasta pot, placed the tomalito on top of the foil and then placed the pasta pot into a larger pot with simmering hot water and then covered it with the pan lid. It was moist, cooked well and delicious with the stovetop method. Great recipe!

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ajsritter

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Reviewed: Apr. 4, 2009

Very tasty, indeed! Very similar to Chevy's version. You can get masa harina (corn flour) in the Hispanic section of any grocery store I've been to. I've made this recipe a few times, the last time I followed it exactly. The amount of sugar is necessary if you want this to be a sweet desert sort of thing. I think next time I'll cut the margarine in half, though-- it's really not necessary, and it'll be a lot healthier that way. It was slightly overcooked at 7 minutes 30% power, 4 minutes 100% power in my 1100 watt microwave. Next time I'm going to do 7 minutes 30% power, 3 minutes 100%-- I think that will turn out perfectly. Delicious recipe, thanks for posting, TheKirklands!

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Chloe

Cooking Level: Intermediate

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Reviewed: Mar. 31, 2009

The first time I made this, I made it as directed and still wasn't cooked through after 75 minutes. I had to finish it in the microwave. The next time I made it, I used the microwave (covered with press n seal). I set it at 500watts for 5 minutes then full power for 2.5 minutes. Stirring between cycles. It's so easy and tastes great. Never have left overs.

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MommyofRedHeads

Cooking Level: Expert

Home Town: Glendale, Arizona, USA

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Reviewed: Feb. 11, 2009

I was craving this and did not have masa harina or cornmeal. So I used Trader Joe's cornbread mix. I measured out the mix accordingly in place of all the dry ingredients... as if I was using the harina, cornmeal, sugar, salt, etc. I followed the recipe for the wet ingredients. I also cooked it in the microwave for 7 mins on 30% and 4 mins on 100%. It was great!!! I got my fix. It doesn't have that authentic mexican taste without the harina, but it was good enough for me on this day!

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sfink

Cooking Level: Expert

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Sweet Corn Tomalito

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