Ingredients
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1 green onion, minced
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2 tablespoons fresh cilantro, minced
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1 1/4 teaspoons granulated sugar
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1/4 teaspoon ground cumin
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1 pinch ground black pepper
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1 medium tomatoes, diced
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1 tablespoon minced Spanish onion
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1 tablespoon fresh cilantro, minced
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1/4 teaspoon lime juice
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1 dash salt
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1 dash ground black pepper
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1/2 cup mayonnaise
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1 teaspoon white vinegar
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1 teaspoon water
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3/4 teaspoon granulated sugar
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1/2 teaspoon chili powder
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1/4 teaspoon paprika
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1 pinch cayenne pepper
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1 pinch onion powder
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1 dash salt
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1 dash garlic powder
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1 1/2 cups frozen sweet corn
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1/2 cup butter, softened
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3 tablespoons sugar
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1 pinch salt
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1/2 cup corn masa harina flour (corn flour)
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1/4 teaspoon salt
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1/2 small jalapeno, seeded and minced
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4 ounces mild green chilies, drained and diced
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2 tomatillos, diced
Instructions
- Prepare salsa verde by combining all prepared ingredients. Chill.
- Prepare tomato salsa by combining all prepared ingredients. Chill.
- Prepare southwestern sauce by combining all ingredients. Chill.
- Preheat oven to 400°F.
- Prepare the tamale cakes by chopping 1 cup of the frozen corn in a food processor until it's coarsely pureed. Combine pureed corn with softened butter, sugar, and salt. Blend well.
- Add masa and flour and blend well. Mix in the remaining 1/2 cup of frozen corn kernels by hand.
- Measure 1/2 cup portions of the mixture and form it into 3" wide patties with your hands. Arrange the patties on a baking sheet and bake for 25 to 30 minutes or until the cakes are browned on the bottom.
- Carefully flip all cakes with a spatula and bake for an additional 5 to 7 minutes or until other side is browned.
- Assembly: Place all three cakes on a warmed serving platter. Dollop each with one of the three sauces. Garnish with diced avocado, cilantro and a dollop of sour cream.