Description
These Sweet Corn Tamale Cakes are a delightful combination of creamy, sweet corn blended with masa harina and flour, pan-fried to golden perfection, and topped with vibrant, zesty garnishes like salsa verde, pico de gallo, avocado, and a spicy mayo drizzle. This recipe offers a delicious twist on traditional tamales that is quick to prepare and perfect for a savory snack or a light meal.
Ingredients
Scale
For Corn Cakes
- 1 ½ cups thawed frozen corn, divided
- ½ cup softened butter (1 stick)
- ¼ cup sugar
- ½ teaspoon salt
- ¼ cup all-purpose flour
- ½ cup masa harina flour (or cornmeal)
- 1 tablespoon olive oil (for frying)
For Toppings
- ⅓ cup mayonnaise
- 2 tablespoons Southwest seasoning
- 1 cup salsa verde, divided (store-bought or homemade)
- ½ cup pico de gallo, divided (store-bought or homemade)
- ¼ cup sour cream, divided
- 1 avocado, deseeded and chopped
- 3 tablespoons chopped cilantro
Instructions
- Pulse the corn: Thaw and drain the frozen corn. Pulse 1 cup of the corn in a food processor until smooth. Transfer the pulsed corn to a large bowl, then add the remaining ½ cup whole corn kernels.
- Mix the batter: Add all-purpose flour, masa harina flour, salt, softened butter, and sugar into the bowl with the corn. Use a pastry cutter or two forks to blend the butter into the mixture until a batter forms. If the batter is too sticky, add 1 teaspoon of masa harina at a time until it reaches the right consistency.
- Shape the cakes: Shape about ½ cup of the batter into small patties roughly 3 inches in diameter.
- Cook the cakes: Heat olive oil in a large skillet over medium-high heat. Add the corn cakes and fry for 5 minutes until golden brown on the bottom. Flip carefully and cook another 5 minutes on the other side. Alternatively, bake the cakes in a preheated oven at 375°F (190°C) for 20-25 minutes, flipping halfway through cooking for even browning.
- Prepare seasoned mayo: In a small bowl, mix mayonnaise with Southwest seasoning until combined.
- Drizzle the sauce: Spoon the seasoned mayonnaise mixture into a small Ziplock bag, snip off a corner, and drizzle the sauce over the cooked corn cakes.
- Assemble and garnish: Pour salsa verde onto a large serving plate, place the corn cakes over the salsa, then top each cake with sour cream, diced avocado, a spoonful of pico de gallo, the seasoned mayo drizzle, and chopped cilantro. Serve immediately and enjoy!
Notes
- For extra crispiness, ensure the batter is not too wet by adding masa harina gradually.
- You can bake the tamale cakes instead of frying for a healthier option.
- Use homemade salsa verde and pico de gallo for fresher flavor.
- Adjust the Southwest seasoning amount to control spice level.
- Serve with additional salsa or hot sauce on the side for extra flavor.
- Prep Time: 15 minutes
- Cook Time: 15 minutes (skillet) or 25 minutes (oven baking)
- Category: Snack/Appetizer
- Method: Frying
- Cuisine: Mexican
Keywords: sweet corn tamale cakes, corn cakes, masa harina recipe, Mexican appetizers, fried corn cakes, savory corn patties, easy snack
