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jenniferj

Sweet Corn Tamale Cakes

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This is close to the Cheesecake Factory version. We love these!

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Ingredients

  • SALSA VERDE
  • 2 tomatillos, diced
  • 4 ounces mild green chilies, drained and diced
  • 1 green onion, minced
  • 2 tablespoons fresh cilantro, minced
  • 1 1/4 teaspoons granulated sugar
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon salt
  • 1 pinch ground black pepper
  • FOR TOMATO SALSA
  • 1 medium tomato, diced
  • 1 tablespoon minced Spanish onion
  • 1 tablespoon fresh cilantro, minced
  • 1/4 teaspoon lime juice
  • 1/2 small jalapeno, seeded and minced
  • 1 dash salt
  • 1 dash ground black pepper
  • FOR 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 pinch cayenne pepper
  • 1 pinch onion powder
  • 1 dash salt
  • 1 dash garlic powder
  • FOR CAKES
  • 1 1/2 cups frozen sweet corn
  • 1/2 cup butter, softened
  • 3 tablespoons sugar
  • 1 pinch salt
  • 1/2 cup corn masa harina flour (corn flour)
  • 2 tablespoons all-purpose flour
  • FOR GARNISH
  • 1/4 cup sour cream
  • 1/2 avocado, diced
  • 2 tablespoons fresh cilantro, chopped

Details

Preparation

Step 1

Prepare salsa verde by combining all prepared ingredients. Chill.

Prepare tomato salsa by combining all prepared ingredients. Chill.

Prepare southwestern sauce by combining all ingredients. Chill.

Preheat oven to 400°F.

Prepare the tamale cakes by chopping 1 cup of the frozen corn in a food processor until it's coarsely pureed. Combine pureed corn with softened butter, sugar, and salt. Blend well.

Add masa and flour and blend well. Mix in the remaining 1/2 cup of frozen corn kernels by hand.

Measure 1/2 cup portions of the mixture and form it into 3" wide patties with your hands. Arrange the patties on a baking sheet and bake for 25 to 30 minutes or until the cakes are browned on the bottom.

Carefully flip all cakes with a spatula and bake for an additional 5 to 7 minutes or until other side is browned.
Assembly: Place all three cakes on a warmed serving platter. Dollop each with one of the three sauces. Garnish with diced avocado, cilantro and a dollop of sour cream.

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