Sweet Corn Tamale Cakes
These are unreal! Three delicious components, thank me later. ;)
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Servings: 6
Ingredients
Salsa Verde
- 2 tomatillos, diced
- 4 oz can of mild diced green chiles
- 1 green onion, diced
- 1/4 bunch cilantro, stems removed and minced
- 1 tsp granulated sugar
- 1/4 tsp ground cumin
- 1/4 tsp salt
- pinch pepper
Corn Cakes
- 1 1/2 cups corn (thawed from frozen works best), divided
- 1/2 cup butter softened to room temperature
- 3 T sugar
- 1/2 tsp salt
- 2 T all-purpose flour
- 1/2 cup plus 2 T Masa Harina flour (corn flour)
Southwestern Sauce
- 1/2 cup mayo
- 1 tsp white vinegar
- 1 tsp water
- 1 tsp sugar
- 1/2 tsp chili powder
- 1/4 tsp paprika
- 1/4 tsp garlic powder
- 1/4 tsp salt
Instructions
Salsa Verde
- Combine ingredients and blend in a blender until smooth. Refrigerate until serving.
Corn Cakes
- Preheat oven to 400° F.
- Combine flours, salt, and sugar. Mix well.
- Add softened butter and with a pastry blender or two forks, mash to combine.
- Take 1 cup of the corn and pulse it in a food processor until smooth. Empty contents of the food processor into the butter/flour bowl, then add the remaining 1/2 cup corn kernels into the same bowl. Mix to combine.
- Measure out 1/3 cup of corn cake dough, and pat the dough into a disk shape, about 3/4 inch tall. Lay 6 of the corn cakes on a baking sheet lined with parchment paper.
- Bake for 20-25 minutes, flipping over halfway through baking.
Southwestern Sauce
- Combine all ingredients and mix until smooth.
- Empty contents into a sandwich-sized ziplock baggie, and refrigerate.
- When ready to serve, snip the tip of the bag and drizzle on top of the corn cake.