A Sweet Corn Tamale Cakes RECIPE FOR YOU TODAY

Sweet Corn Tamale Cakes

• Salsa Verde

• 2tomatillos, diced
• 4ounces mild green chilies, drained and diced
• 1green onion, minced
• 2tablespoons fresh cilantro, minced
• 1 1⁄4teaspoons granulated sugar
• 1⁄4teaspoon ground cumin
• 1⁄4teaspoon salt
• 1pinch ground black pepper

• For Tomato Salsa

• 1medium tomatoes, diced
• 1tablespoon mincedSpanish onion
• 1tablespoon fresh cilantro, minced
• 1⁄4teaspoon lime juice
• 1⁄2small jalapeno, seeded and minced
• 1dash salt
• 1dash ground black pepper

• For Southwestern Sauce

• 1⁄2cup mayonnaise
• 1teaspoon white vinegar
• 1teaspoon water
• 3⁄4teaspoon granulated sugar
• 1⁄2teaspoon chili powder
• 1⁄4teaspoon paprika
• 1pinch cayenne pepper
• 1pinch onion powder
• 1dash salt
• 1dash garlic powder

• For Cakes

• 1 1⁄2cups frozen sweet corn
• 1⁄2cup butter, softened
• 3tablespoons sugar
• 1pinch salt
• 1⁄2cup corn masa harina flour (corn flour)
• 2tablespoons all-purpose flour

• For Garnish

• 1⁄4cup sour cream
• 1⁄2avocado, diced
• 2tablespoons fresh cilantro, chopped

DIRECTIONS

1. Prepare salsa verde by combining all prepared ingredients. Chill.
2. Prepare tomato salsa by combining all prepared ingredients. Chill.
3. Prepare southwestern sauce by combining all ingredients. Chill.
4. Preheat oven to 400°F.
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.
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" 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.
8. Carefully flip all cakes with a spatula and bake for an additional 5 to 7 minutes or until other side is browned.
9. 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.