Sweet Corn Tamale Cakes

One of my favorite side dishes at a favorite Mexican restaurant here in Albuquerque is their corn cake, if you haven’t tried something like this, you NEED to! So tasty and a perfect “sweet” to the spice of Mexican food. Here is a great recipe for Sweet Corn Tamale Cakes to add to your next Mexican meal! Just in time for Cinco de Mayo!

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Sweet Corn Tamale Cakes

3 C can corn
1 C  stick margarine, soft
6 TBSP sugar
1-2 pinches of salt
1 C masa harina
4 TBSP flour

Directions:

-Preheat oven to 400 degrees.
– Take 1 1/2 C of corn and using a food processor chop until it is coarsely pureed.
– In a separate bowl add the butter, sugar, and salt.
– Mix in the pureed corn.
– In another bowl combine the masa harina and flour, mixing until well  combined.
– Add the bowl of masa harina and flour to the bowl of combined butter, sugar, salt and pureed corn.
– Mix well.
– Add in the remaining corn.
– Divide the mixture into  1/2 C potions.
– Mash each portion into patties or use a round deep cookie cutter to shape.
– Place each patty on a parchment paper lined cookie sheet.
– Bake for 25-30 minutes until the bottom of each patty is lightly brown.
– Take out of the oven and gently flip so the other side of the patty can get lightly brown.
– Return to oven and bake for an additional 5-7 minutes.
– Remove from oven.
– Add a small amount of oil to a warm skillet and add as many patties as the skillet can comfortably fit. (If you would like it a little crispy.)
– Fry in the oil until each patty is a little darker brown.
– Remove from skillet and place of a paper towel covered cookie sheet to drain the oil.
– Keep warm until ready to eat.

Southwest Sauce Recipe:

1 C mayo
2 tsp vinegar
2 tsp water
1 1/2 tsp sugar
1 tsp chili powder
1/2 tsp paprika
1/4 tsp cayenne pepper
1/4 tsp onion  powder
1/4 tsp salt
1/4 tsp garlic powder

Southwest Sauce Directions: 

-Combine all the above ingredients and mix well in a covered bowl.
-Cover and refrigerate until the tamale cakes are done.
-Pour on the bottom of the serving plate and place tamale cakes on top.

Salsa Verde Recipe:

4 tomatillos, diced
2 4 oz cans of diced green chilies, drain liquid from can.
2 minced green onion
4 TBSP minced fresh cilantro
2 1/2 tsp sugar
1/2 tsp cumin, ground
1/2 tsp salt
1/4 tsp black pepper

Salsa Verde Directions:

-In a large covered bowl, add all above ingredients.
-Mix well.
-Cover and refrigerate until tamale cakes are ready.
-Pour into a serving bowl for individual serving.

Tomato Salsa Recipe:

2 medium tomatoes, diced
2 TBSP minced white onion
2 TBSP minced fresh cilantro
1/2 tsp fresh lime juice
1 small jalapeno, seeded, veined, and minced
1/4 tsp salt
1/4 tsp black pepper

Tomato Salsa Directions: 

-Combine all ingredients until thoroughly mixed in a covered bowl.
-Chill in refrigerator.
-Pour into a serving bowl when tamale cakes are ready to be served.

Garnish Items:

1 C sour cream
2  avocado’s, peeled, pitted and diced
4 TBSP fresh cilantro, minced

Garnish Items Suggestions:

-Chill sour cream in a serving bowl until ready for use.
-Place peeled, pitted, and diced avocado’s in a serving bowl with the avocado pit in the center of the diced or mashed avocado.
-Wash and mince the fresh cilantro.
-Place the minced cilantro in a chilled serving bowl.

Service Ideas:

-On the serving plate spoon the Southwest sauce covering the plate.
-Place the sweet corn tamale cakes on the above serving plate.
-Spoon on the garnish items equally on each tamale cake.
-Place the chilled serving bowls containing the salsa verde and the tomato salsa at each end of the serving plate.