Sweet Corn Tamale Cakes

Total Time: 1 hr 7 mins Preparation Time: 30 mins Cook Time: 37 mins

Ingredients

• 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
• 1 medium tomato, 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
• 1/2 cup mayonnaise
• 1 teaspoon 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
• 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
• 1/4 cup sour cream
• 1/2 avocado, chopped
• 2 tablespoons cilantro, fresh chopped

Recipe

• 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 400°f.
• 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.