Sweet Corn Tamale Cakes

SALSA VERDE

• 2 tomatillo, chopped (remove papery skin)
• 4 ounces mild green chili
• 1 green onion, chopped
• 2 tablespoons cilantro, fresh
• 1 1/4 teaspoons ground cumin
• salt & fresh ground pepper

TOMATO SALSA

• 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

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
• 1/8 teaspoon cayenne pepper
• 1/8 teaspoon onion powder
• salt
• garlic powder

TAMALE CAKES

• 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

GARNISH

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

Directions

1. 1

   Prepare SALSA VERDE by combining all ingredients in a food processor on high speed. Cover and chill.

2. 2

   Prepare TOMATO SALSA by combining all ingredients in a small bowl. Cover and chill.

3. 3

   Prepare SOUTHWESTERN SAUCE by combiningall ingredients is a small bowl. Cover and chill.

4. 4

   Preheat oven to 400 degrees.

5. 5

   For the TAMALE CAKES coursely puree 1 cup of the frozen corn in a food processor.

6. 6

   Combine pureed corn with softened butter, sugar and salt.

7. 7

   Blend well with electric mixer until smooth.

8. 8

   Add masa and flour and blend well.

9. 9

   Mix in the remaining 1/2 cup of frozen corn by hand.

10. 10

    Measure 1/2 cup portions and form into 3-inch patties.

11. 11

    arrange patties on a baking sheet and bake 25 to 30 minutes, or until the cakes are browned on the bottom.

12. 12

    Carefully flip cakes with a spatula and bake for an additional 5 to 7 minutes or until other side is browned.

13. 13

    While the cakes are baking, spoon some Salsa Verde onto a platter.

14. 14

    Coat the entire plate with about 1/4 in of the salsa.

15. 15

    Arrange the Tamale Cakes on the Salsa Verde.

16. 16

    Spoon a dollop of sour cream on to each cake.