• Prep Time: 25 mins
  • Cooking Time: 15 mins
  • Serves: 4

Sweet Corn Tamale Cakes

  • Recipe Submitted by on

 Ingredients List

  • For the Salsa Verde:
  • 2 tomatillos, roughly chopped
  • 1 (4-ounce can) diced green chilies, drained
  • 1 green onion, sliced thin
  • 2 Tablespoons fresh cilantro, roughly chopped
  • 1 ½ teaspoons granulated sugar
  • ¼ teaspoon ground cumin
  • ¼ teaspoon salt
  • ⅛ teaspoon ground black pepper
  • For the Pico De Gallo:
  • 1 large Roma tomato, diced
  • 1 Tablespoon red onion, diced
  • 1 Tablespoon fresh cilantro, minced
  • ½ teaspoon lime juice
  • Salt and ground pepper to taste
  • For Southwestern Sauce:
  • ½ cup mayonnaise
  • 1 teaspoon white vinegar
  • 1 teaspoon water
  • ½ teaspoon granulated sugar
  • ½ teaspoon chili powder
  • ¼ teaspoon paprika
  • ⅛ teaspoon cayenne pepper
  • ¼ teaspoon onion powder
  • ⅛ teaspoon garlic powder
  • For the Corn Cakes:
  • 1 ½ cups frozen sweet corn
  • ½ cup butter, softened to room temperature
  • 3 Tablespoons sugar
  • ⅛ teaspoon salt
  • ½ cup corn masa harina flour
  • 2 Tablespoons all-purpose flour
  • 1½ Tablespoons olive oil
  • For Garnish:
  • Sour cream
  • Avocado, diced
  • Fresh cilantro, chopped


For the Salsa Verde:
Combine all ingredients in a food processor. Pulse until combined, but still a little chunky. Transfer to a small bowl, cover, and chill at least 1 hour.

For the Pico De Gallo:
Place all ingredients in a small bowl and toss. Cover and chill at least 1 hour

For the Southwestern Sauce:
Add all ingredients to a small bowl and mix until well combined. Cover, and chill at least 1 hour.

For the Corn Cakes:
Add 1 cup of the frozen corn in a food processor until it's coarsely pureed. In a medium bowl add the pureed corn, softened butter, sugar, and salt. Mix until combined.

Add masa and flour and mix until no flour streaks remain. Add the remaining ½ cup of frozen corn kernels, and mix until corn is evenly distributed.

Measure ½ cup portions of the mixture and use your hands to form them into 3-inch wide patties.

Add the olive oil to a large skillet and preheat over medium-low heat. Add the patties to the skillet and cook until golden brown, about 5-8 minutes. Flip and cook the other side until golden brown, another 5-8 minutes.

To Assemble:
Add the Salsa Verde to your platter and spread it evenly. Heat the platter in the microwave for 1 minute. Place the corn cakes on top of the warmed Salsa Verde, and evenly distribute the Pico De Gallo and Southwestern Sauce over the tops. Dollop with sour cream, and garnish with avocado and cilantro. Serve immediately.

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