Reviewed: Jan. 21, 2003

I love this recipe. I have made it several times and it turns out great each time.

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Reviewer:

m. stanley

Reviewed: Jun. 11, 2001

Very tasty recipe! Great for potlucks!

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2 users found this review helpful

Reviewer:

lookitsnatasha

Cooking Level: Expert

Living In: Albuquerque, New Mexico, USA

Reviewed: Sep. 28, 2008

OMG I just made this tonight for my mexican themed dinner fiesta and wow! My husband ate more than half the pan! I used to LOVE these suckers at Chi Chi's but unfortunately some bad onions ruined the whole franchise. Anyways, I did make a few changes to the recipe that made it super good. I used 1 cup of creamed corn and 1/2 cup of whole kernel corn (from the can). I didn't put it in the food proessor. I also used Jiffy cornbread mix instead of the mexican cornflour and cornmeal. It turned out perfect! My husband can't wait till I make this again!

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37 users found this review helpful

Reviewer:

DrZak

Reviewed: Oct. 25, 2006

VERY, VERY GOOD! You'll wan't to make this again!

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Reviewer:

KPRATT38

Reviewed: Nov. 3, 2008

I loved this! I had craved this for years and had no idea how to make it. I'm so happy right now! THANK you :)

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3 users found this review helpful

Reviewer:

Jaime

Cooking Level: Expert

Home Town: New Brighton, Pennsylvania, USA

Living In: Philadelphia, Pennsylvania, USA

Reviewed: Jul. 28, 2004

Excellent! Just like Chi-chi's--only better because it's homemade. I make this as a side dish any time I'm making a Tex-Mex maindish. Always gets rave reviews!

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Reviewer:

Annie1976

Cooking Level: Intermediate

Home Town: Palmyra, Ohio, USA

Living In: Laurel, Maryland, USA

Reviewed: Oct. 17, 2007

This recipe is AWESOME. I have made it twice--the first time I made it, I used a can of creamed corn instead of the frozen corn. It still came out really good, it was just very very very moist, almost wet. My boyfriend suggested that the next time I try the frozen corn. (Of course I was trying to save time on the food processor step!!) So when I made it with the frozen corn, the batter seemed almost too dry to me. I opened a can of creamed corn and added maybe two or three tablespoons....and it turned out PERFECT!!!

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15 users found this review helpful

Reviewer:

nicksprincess

Cooking Level: Expert

Home Town: Royal Oak, Michigan, USA

Reviewed: Jan. 29, 2008

I substituted creamed corn and left out the water and it came out great! If you are looking for a more firm consistency, this isn't the recipe for you; this is supposed to be scoopable, so it will be much softer. Very tasty, I used it as a dessert! Thanks!

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29 users found this review helpful

Reviewer:

JENIFER13

Cooking Level: Intermediate

Reviewed: May 13, 2002

Great recipe, just like ChiChis!

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5 users found this review helpful

Reviewer:

BUTTERFLYV

Cooking Level: Expert

Living In: Madison, Wisconsin, USA

Reviewed: Aug. 27, 2007

I LOVE this recipe!!! My husband requests this whenever I make mexican themed meals. I always double it & it still fits into 1 8" square pan. Since I couldn't find the masa harina corn flour, I substitute with cornmeal & it turns out just the same. When I bring this to potlucks, I transfer into my slow cooker & it's one of the first things gone. I haven't tried the creamed corn yet. My favorite frozen so far is Green Giant Extra Sweet Niblets Corn. One 1 lb. bag for a double batch. You gotta add this as a side to your Mexican meals!!! Yum!!!!!!!

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11 users found this review helpful