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Prep Time: 5 Minutes Cook Time: 50 Minutes |
Ready In: 55 Minutes Servings: 6 |
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After eating at Chevy's, I knew I had to have the recipe for that little scoop of sweet corn relish stuff that would accompany your meal (tomalito?). I have been searching far and wide (online) and the only recipe that even comes close to sounding like it would work uses corn flour. I cannot get that where I shop, but I always have Jiffy corn muffin mix in my pantry! So...this is my version using good ole Jiffy. Ingredients:
8 1/2 ounces jiffy corn muffin mix |
1 (16 ounce) bag frozen corn (loose-not on the cob) |
1/2 cup water |
1/2 cup granulated sugar |
8 tablespoons salted butter (softened) |
Directions:
1. Place frozen corn kernels into a food processor and add the water.
2. Use the pulse function to break up the corn a bit (approximately 10 times or so). The idea is to not have a bunch of whole kernels in the final product.
3. Add the softened butter and sugar. Pulsate a few more times until combined.
4. Transfer this corn mixture into a large bowl.
5. Add the Jiffy mix and stir until combined. (Mixture will not look smooth and creamy like cake batter. It will have texture.).
6. Transfer to an oiled (use nonstick spray) 8 x8 casserole baking dish.
7. Bake at 350 F until set and starts to brown slightly around edges-about 50-60 minutes. (My first attempt took longer to set because I used too small of a baking dish. Make sure and check on it every once in a while.).
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