Tuesday, April 17, 2012

Sweet Tamale Corn Cakes



2 tomatillos, chopped (remove papery skin)
1 4 oz. can mild green chilies
1 green onion, chopped
2 T. fresh cilantro
1 1/4 t. granulated sugar
1/4 t. ground cumin
1/4 t. salt
1/8 t. ground black pepper


1 medium tomato, diced
1 T. minced Spanish onion
1 T. minced, fresh cilantro
1/4 t. lime juice
1/2 small fresh jalapeno, minced
dash salt
dash ground black pepper


1/2 cup mayonnaise
1 t. white vinegar
1 t. water
3/4 t. granulated sugar
1/2 t. chili powder
1/4 t. paprika
1/8 t. cayenne pepper
1/8 t. onion powder
dash salt
dash garlic powder


1 1/2 cups frozen sweet corn
1/2 cup butter, softened (1 stick)
3 T. granulated sugar
1/8 t. salt
1/2 cup masa harina (corn flour)
2 T. all-purpose flour


1/4 cup sour cream
1/2 avocado, chopped
2 T. coarsely chopped, fresh cilantro


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 in a small bowl. Cover and chill.

4. Preheat oven to 400 degrees.

5. 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 with electric mixer until smooth.

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

7. Measure 1/2 cup portions of the mixture and form it into 3-inch 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.

8. While the cakes are baking, spoon a portion of the salsa verde onto a plate or platter (you may want to heat up your plate in the oven for a bit to help warm the sauce). You'll need to use enough salsa verde to coat the entire plate---it should be about 1/4 inch deep. Arrange the tamale cakes side-by-side on the salsa verde. Spoon a dollop of sour cream onto each tamale cake. Drizzle the Southwestern sauce over the cakes in a criss-cross pattern (use a squirt bottle if you've got one). Spoon some tomato salsa over the cakes, followed by the chopped avocado. Finish off the plate by sprinkling the coarsely chopped cilantro leaves over the top.


1. Use canned salsa (verde and tomato).
2. Make a "Southwestern sauce" using sour cream mixed with taco seasoning or other bottled
Southwestern condiment.
3. Make the El Torito Sweet Corn Cake recipe previously posted on this blog for the "cakes".

Source: Top Secret Recipes by Todd Wilbur

No comments:

Post a Comment