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