Sweet Corn Tamale Cakes Recipe

Name: Sweet Corn Tamale Cakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: SALSA VERDE; 2 tomatillos, chopped (remove papery skin); 4 ounces mild green chilies; 1 green onion, chopped; 2 tablespoons cilantro, fresh; 1 1/4 teaspoons ground cumin; salt & fresh ground pepper; TOMATO SALSA; 1 medium tomatoes, diced; 1 tablespoon Spanish onion, minced; 1 tablespoon cilantro, fresh minced; 1/4 teaspoon lime juice; 1/2 jalapeno, small minced; salt; fresh ground pepper; SOUTHWESTERN SAUCE; 1/2 cup mayonnaise; 1 teaspoon white vinegar; 1 teaspoon water; 3/4 teaspoon granulated sugar; 1/2 teaspoon chili powder; 1/4 teaspoon paprika; 1/8 teaspoon cayenne pepper; 1/8 teaspoon onion powder; salt; garlic powder; TAMALE CAKES; 1 1/2 cups corn, sweet frozen; 1/2 cup butter, softened; 3 tablespoons granulated sugar

Servings: persons

SALSA VERDE
2 tomatillos, chopped (remove papery skin)
4 ounces mild green chilies
1 green onion, chopped
2 tablespoons cilantro, fresh
1 1/4 teaspoons ground cumin
salt & fresh ground pepper
TOMATO SALSA
1 medium tomatoes, diced
1 tablespoon Spanish onion, minced
1 tablespoon cilantro, fresh minced
1/4 teaspoon lime juice
1/2 jalapeno, small minced
salt
fresh ground pepper
SOUTHWESTERN SAUCE
1/2 cup mayonnaise
1 teaspoon white vinegar
1 teaspoon water
3/4 teaspoon granulated sugar
1/2 teaspoon chili powder
1/4 teaspoon paprika
1/8 teaspoon cayenne pepper
1/8 teaspoon onion powder
salt
garlic powder
TAMALE CAKES
1 1/2 cups corn, sweet frozen
1/2 cup butter, softened
3 tablespoons granulated sugar
1/8 teaspoon salt
1/2 cup masa harina (corn flour)
2 tablespoons all-purpose flour
GARNISH
1/4 cup sour cream
1/2 avocado, chopped
2 tablespoons cilantro, fresh chopped

1
Prepare SALSA VERDE by combining all ingredients in a food processor on high speed. Cover and chill.
2
Prepare TOMATO SALSA by combining all ingredients in a small bowl. Cover and chill.
3
Prepare SOUTHWESTERN SAUCE by combining all ingredients is a small bowl. Cover and chill.
4
Preheat oven to 400u00b0F.
5
For the TAMALE CAKES coarsely puree 1 cup of the frozen corn in a food processor.
6
Combine pureed corn with softened butter, sugar and salt.
7
Blend well with electric mixer until smooth.
8
Add masa and flour and blend well.
9
Mix in the remaining 1/2 cup of frozen corn by hand.
10
Measure 1/2 cup portions and form into 3-inch patties.
11
arrange patties on a baking sheet and bake 25 to 30 minutes, or until the cakes are browned on the bottom.
12
Carefully flip cakes with a spatula and bake for an additional 5 to 7 minutes or until other side is browned.
13
While the cakes are baking, spoon some Salsa Verde onto a platter.
14
Coat the entire plate with about 1/4 in of the salsa.
15
Arrange the Tamale Cakes on the Salsa Verde.
16
Spoon a dollop of sour cream on to each cake.

615

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 37 ingredients. The key ingredients include: SALSA VERDE, 2 tomatillos, chopped (remove papery skin), 4 ounces mild green chilies, 1 green onion, chopped, and more.

Yes, Sweet Corn Tamale Cakes falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Sweet Corn Tamale Cakes

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