Go Back

Sweet Corn Tamale Cakes

These are unreal! Three delicious components, thank me later. ;)  
Print Recipe Pin Recipe
Prep Time 35 minutes
Cook Time 25 minutes
Total Time 1 hour
Servings: 6
Course: Side Dish
Ingredients Method

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

Method
 

Salsa Verde
  1.  Combine ingredients and blend in a blender until smooth. Refrigerate until serving.
Corn Cakes
  1. Preheat oven to 400° F.
  2. Combine flours, salt, and sugar. Mix well.
  3. Add softened butter and with a pastry blender or two forks, mash to combine.
  4. 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.
  5. 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.
  6. Bake for 20-25 minutes, flipping over halfway through baking.
Southwestern Sauce
  1. Combine all ingredients and mix until smooth.
  2. Empty contents into a sandwich-sized ziplock baggie, and refrigerate.
  3. When ready to serve, snip the tip of the bag and drizzle on top of the corn cake.