Sweet Corn Tamale Cakes with Salsa Verde, Pico de Gallo, and Southwestern Sauce Recipe

Introduction

Sweet Corn Tamale Cakes are a delightful twist on traditional tamales, featuring golden, crispy corn cakes topped with fresh, vibrant flavors. Perfect as an appetizer or light meal, they combine the creaminess of masa with zesty sauces for a delicious Southwestern-inspired dish.

Ingredients

• Salsa Verde:
• 2 tomatillos, roughly chopped
• 4 ounces canned chopped green chiles, 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
• 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
• 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
• 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
• 1 ½ tablespoons olive oil
• Garnishes:
• Sour cream
• Avocado, diced
• Fresh cilantro, chopped

Instructions

1. Step 1: Make the Salsa Verde by combining all salsa verde ingredients in a food processor. Pulse until combined but still slightly chunky. Transfer to a small bowl, cover, and chill for at least 1 hour.
2. Step 2: Prepare the Pico de Gallo by placing all its ingredients in a small bowl. Toss to mix, cover, and chill for at least 1 hour.
3. Step 3: Mix the Southwestern Sauce ingredients in a small bowl until well combined. Cover and chill for at least 1 hour.
4. Step 4: For the Corn Cakes, puree 1 cup of frozen corn in a food processor until coarsely blended. In a medium bowl, combine the pureed corn, softened butter, sugar, and salt. Mix until combined.
5. Step 5: Add the masa harina and all-purpose flour to the corn mixture, stirring until no flour streaks remain. Fold in the remaining ½ cup frozen corn kernels until evenly distributed.
6. Step 6: Form the mixture into 3-inch wide patties using ½ cup portions. Heat the olive oil in a large skillet over medium-low heat.
7. Step 7: Cook the patties in the skillet until golden brown, about 5 to 8 minutes per side. Flip carefully and cook the other side until golden, another 5 to 8 minutes.
8. Step 8: To assemble, spread the chilled Salsa Verde evenly on a serving platter and microwave it for 1 minute to warm.
9. Step 9: Place the warm corn cakes on the Salsa Verde. Top each with Pico de Gallo and drizzle with Southwestern Sauce.
10. Step 10: Add dollops of sour cream, then garnish with diced avocado and chopped fresh cilantro. Serve immediately.

Tips & Variations

• For a spicier kick, add extra chopped jalapeños to the Pico de Gallo or increase the cayenne in the Southwestern Sauce.
• Use fresh corn when in season for a sweeter, more vibrant flavor in the corn cakes.
• These tamale cakes freeze well; freeze cooked cakes and reheat in a skillet over low heat for best texture.

Storage

Store leftover corn cakes in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat to maintain crispiness or microwave briefly. Keep sauces and pico de gallo refrigerated separately and add fresh before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the corn cakes ahead of time?

Yes, you can prepare the corn cakes in advance and refrigerate for up to 24 hours before cooking. Alternatively, cook and freeze them for longer storage.

What can I substitute for masa harina flour?

If masa harina is unavailable, substitute with finely ground cornmeal, but keep in mind the texture and flavor will differ slightly from traditional tamales.

Sweet Corn Tamale Cakes with Salsa Verde, Pico de Gallo, and Southwestern Sauce Recipe

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★★★★★

4.6 from 127 reviews

Sweet Corn Tamale Cakes are a flavorful and vibrant dish featuring crispy corn cakes made from masa and sweet corn, topped with fresh salsa verde, pico de gallo, and a zesty southwestern sauce. Garnished with creamy sour cream, diced avocado, and fresh cilantro, these cakes bring a perfect balance of textures and southwestern flavors, ideal as a satisfying appetizer or light meal.

• Author: Marco
• Prep Time: 30 minutes
• Cook Time: 16 minutes
• Total Time: 1 hour 46 minutes
• Yield: 6 corn cakes 1x
• Category: Appetizer
• Method: Frying
• Cuisine: Southwestern
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Salsa Verde:

• 2 tomatillos, roughly chopped
• 4 ounces canned chopped green chiles, 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

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

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

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
• 1 ½ Tablespoons olive oil

Garnishes:

• Sour cream
• Avocado, diced
• Fresh cilantro, chopped

Instructions

1. Make Salsa Verde: Combine tomatillos, canned green chiles, green onion, cilantro, sugar, cumin, salt, and black pepper in a food processor. Pulse until combined but still a little chunky. Transfer the salsa verde to a small bowl, cover, and chill in the refrigerator for at least 1 hour to meld flavors.
2. Make Pico de Gallo: In a small bowl, toss together diced Roma tomato, red onion, fresh cilantro, lime juice, salt, and ground pepper. Cover and refrigerate for at least 1 hour to allow the flavors to develop.
3. Make Southwestern Sauce: In a small bowl, mix together mayonnaise, white vinegar, water, sugar, chili powder, paprika, cayenne pepper, onion powder, and garlic powder until well combined. Cover and chill for at least 1 hour to let the spices infuse the sauce.
4. Prepare Corn Cakes Mixture: Place 1 cup of the frozen sweet corn into a food processor and pulse until coarsely pureed. Transfer the pureed corn to a medium bowl. Add softened butter, sugar, and salt and mix until well combined.
5. Add Flours and Whole Corn: Stir in the corn masa harina and all-purpose flour until no streaks of flour remain. Add the remaining ½ cup of whole frozen corn kernels and gently mix until evenly distributed throughout the batter.
6. Form Patties: Measure ½ cup portions of the corn mixture. Using your hands, shape each portion into a 3-inch wide patty, ensuring they hold together well.
7. Cook Corn Cakes: Heat the olive oil in a large skillet over medium-low heat. Add the corn cakes carefully and cook for 5-8 minutes on the first side until golden brown. Flip and cook for another 5-8 minutes on the other side until golden and cooked through. Remove from skillet and drain on paper towels if needed.
8. Assemble the Dish: Spread the chilled salsa verde evenly over a serving platter. Warm the platter in the microwave for 1 minute to slightly heat the salsa. Place the corn cakes on top of the salsa verde. Evenly spoon the pico de gallo and southwestern sauce over each cake. Dollop with sour cream and garnish with diced avocado and chopped fresh cilantro. Serve immediately for best texture and flavor.

Notes

• You can prepare the salsa verde, pico de gallo, and southwestern sauce up to a day ahead to save time.
• Make sure the butter for the corn cakes is fully softened to ensure even mixing.
• Use medium-low heat when cooking the corn cakes to avoid burning before they are cooked through.
• If desired, substitute mayonnaise with a vegan alternative to make the dish vegetarian.
• For extra crispiness, you can finish the corn cakes under a broiler for 1-2 minutes after skillet cooking.
• Serve these tamale cakes immediately after assembling to maintain their crunchy texture and fresh toppings.

Keywords: Sweet Corn Tamale Cakes, Corn Cakes, Salsa Verde, Pico de Gallo, Southwestern Sauce, Appetizer, Vegetarian