Sweet Corn Tamale Cakes

Step 1

Combine all ingredients (tomatillos, green chilies, scallion, cilantro, sugar, cumin, salt, and pepper) in a food processor on high speed. Cover and chill.

Step 2

Combine all ingredients (diced tomato, onion, cilantro, lime juice, jalapeno, cumin, salt, and pepper) in a small bowl. Cover and chill.

Step 3

Combine all ingredients (mayonnaise, vinegar, water, sugar, chili powder, paprika, cayenne, onion powder, salt, and garlic powder) in a small bowl. Cover and chill.

Step 4

Preheat oven to 400°F.

Step 5

Prepare the tamale cakes by chopping 1 cup 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 or by hand until smooth.

Step 6

Add masa and flour and blend well.

Step 7

Mix in the remaining ½ cup of frozen corn kernels by hand.

Step 8

Measure ½ cup portions of the mixture and form it into 3" wide patties with your hands (it's a little tricky getting them to stay in patty form...just squeeze them together). I made 6 patties. Will definitely double the corn cake portion of the recipe next time.

Step 9

Arrange the patties on a baking sheet and bake for 20 to 25 minutes or until the cakes are browned on the bottom.

Step 10

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

Step 11

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).

Step 12

You'll need to use enough salsa verde to coat the entire plate -- it should be about ¼" deep.

Step 13

Arrange the tamale cakes side-by-side on the salsa verde. Spoon a dollop of sour cream onto each tamale cake.

Step 14

Spoon some tomato salsa over the cakes, followed by the chopped avocado.

Step 15

Drizzle the southwestern sauce over the cakes in a crisscross patter (use a squirt bottle if you've got one).

Step 16

Finish off the plate by sprinkling the coarsely chopped cilantro leaves over the top.