Introduction

Sweet Corn Tamale Cakes are a delightful twist on traditional tamales, offering a crispy outside and a tender, sweet corn inside. These cakes are perfect as a snack, appetizer, or light meal and pair wonderfully with fresh toppings and salsa verde.

Sweet Corn Tamale Cakes with Salsa Verde and Pico de Gallo Recipe - Recipe Image

Ingredients

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)
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

Step 1: 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 and add the remaining ½ cup whole corn kernels.
Step 2: Add the all-purpose flour, masa harina flour, salt, softened butter, and sugar to the bowl. Use a pastry cutter or two forks to blend the butter into the mixture until a batter forms. If the batter feels too sticky, add 1 teaspoon of masa harina flour at a time until it holds together.
Step 3: Shape ½ cup of the batter into a small patty about 3 inches in diameter.
Step 4: Heat olive oil in a large skillet over medium-high heat. Fry the corn cakes for about 5 minutes on each side until golden brown. Alternatively, you can bake them in the oven at 375°F (190°C) for 20–25 minutes, flipping halfway through.
Step 5: In a small bowl, mix the mayonnaise with the Southwest seasoning thoroughly.
Step 6: Spoon the seasoned mayonnaise mixture into a small resealable plastic bag and snip a tiny corner off with scissors to create a drizzle bag.
Step 7: On a large plate, pour some salsa verde as a base. Place the cooked corn cakes on top.
Step 8: Garnish each cake with a dollop of sour cream, chopped avocado, pico de gallo, a drizzle of the seasoned mayonnaise, and chopped cilantro. Serve immediately and enjoy!

Tips & Variations

For a spicier kick, add finely chopped jalapeños to the batter or use a spicier salsa verde.
If masa harina is unavailable, regular cornmeal can be used but the texture will be slightly different.
Make the seasoned mayonnaise in advance and store refrigerated to enhance the flavors before drizzling.

Storage

Store any leftover corn cakes in an airtight container in the refrigerator for up to 3 days. Reheat them in a skillet over medium heat to keep the outside crisp or in the oven at 350°F (175°C) for about 10 minutes. Avoid microwaving as this may make them soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh corn instead of frozen?

Yes, fresh corn kernels work well and can be pulsed in the food processor just like frozen corn. Use about 1 ½ cups of fresh corn for the recipe.

Can I bake the corn cakes instead of frying?

Absolutely. Baking is a great alternative if you prefer less oil. Bake them at 375°F (190°C) for 20–25 minutes, flipping halfway through until they are golden brown on both sides.

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

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★★★★★

4.7 from 110 reviews

These Sweet Corn Tamale Cakes combine the natural sweetness of corn with a tender, golden crust, topped with a flavorful blend of salsa verde, seasoned mayonnaise, avocado, and fresh pico de gallo. Perfect as a savory snack or a light meal, these cakes are easy to prepare and bring the vibrant flavors of Southwest cuisine to your table.

Author: Tara
Prep Time: 15 minutes
Cook Time: 15 minutes (skillet) or 25 minutes (oven)
Total Time: 30-40 minutes
Yield: 6 tamale cakes 1x
Category: Side Dish
Method: Frying
Cuisine: Southwest American

Ingredients

Scale

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)

Toppings

⅓ cup mayonnaise
2 tablespoons Southwest seasoning
1 cup salsa verde, divided (storebought or homemade)
½ cup pico de gallo, divided (storebought or homemade)
¼ cup sour cream, divided
1 avocado, deseeded and chopped
3 tablespoons chopped cilantro

Instructions

Pulse: Thaw and drain the frozen corn. Pulse 1 cup of the corn in a food processor until smooth. Add the pulsed corn to a large bowl, then add the remaining ½ cup of whole corn kernels.
Mix: Add the all-purpose flour, masa harina flour, salt, softened butter, and sugar to the bowl. Use a pastry cutter or two forks to blend the butter into the dry ingredients until the batter forms a cohesive mixture. If the batter is too sticky, add 1 teaspoon additional masa harina flour at a time until desired consistency is reached.
Shape: Take ½ cup of the batter and form it into a small patty about 3 inches in diameter, ensuring it holds together well.
Cook: Heat a large skillet over medium-high heat and add olive oil. Place the corn cakes in the skillet and fry for about 5 minutes on each side or until they turn golden brown. Alternatively, preheat the oven to 375°F (190°C) and bake the cakes for 20-25 minutes, flipping halfway through to ensure even browning.
Prepare Toppings: In a small bowl, mix the mayonnaise with the Southwest seasoning thoroughly. Transfer this mixture into a small Ziplock bag and snip a tiny corner to create a piping bag.
Assemble and Garnish: On a large plate, pour some salsa verde to form a base. Place the cooked corn cakes on top. Garnish each cake with a dollop of sour cream, chopped avocado, a spoonful of pico de gallo, a drizzle of the seasoned mayonnaise from the bag, and sprinkle with chopped cilantro. Serve immediately and enjoy!

Notes

If the batter feels too wet, add additional masa harina flour a teaspoon at a time to achieve the right consistency.
For a spicier kick, add crushed chili flakes or hot sauce to the mayonnaise and Southwest seasoning mixture.
Using fresh corn instead of frozen can enhance the sweetness and texture.
These cakes can be made ahead and reheated in a skillet or oven to retain crispiness.
Substitute sour cream with Greek yogurt for a tangier and lighter topping.

Keywords: sweet corn tamale cakes, corn cakes, masa harina recipes, southwest seasoning, salsa verde, avocado, easy corn recipes, fried corn cakes