There is nothing like Chevy's Sweet Corn Tomalito. When I worked at Chevy's I would bring this home by the pint! My younger brother and I would polish it off in just a few days (or one night if we stayed up watching a movie).
INGREDIENTS
6 c. Fresh corn kernels
1 c. Milk
¼ c. Butter
½ c. Prepared Mesa
2/3 c Sugar
¾ c Cornmeal
¾ t. Baking Powder
¾ t. Salt
DIRECTIONS
1.Preheat oven to 250. Blend 3 c. corn kernels and ¾ cup milk in food processor till smooth.
2.Whip the butter mesa and sugar together in food processor till fluffy (about 2 min). Add all remaining ingredients including pureed corn and 3 c. whole kernels into bowl; mix well.
3.Pour into a 13 x 9 pan, cover w/ foil. Fill a large roasting pan with water and set 13 x 9 pan inside (water should go ¾ inch up pan).
4.Bake for 1 ½ - 2 hours until thermometer reads 175 degrees.
Source: Chevy's Fresh Mex Cookbook
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