Sweet Corn Tamale Cakes

These sweet corn cakes are so delicious!
 

Sweet Corn Tamale Cakes

Salsa Verde

2 tomatillos, chopped (remover papery skin)

1 4-ounce can mild green chilies

1 green onion

2 tablespoons fresh cilantro

1 1/4 teaspoons granulated sugar

1/4 teaspoon ground cumin

1/4 teaspoon salt

1/8 teaspoon ground black pepper

Southwestern sauce

1/2 cup mayonnaise

1 teaspoon white vinegar

1 teaspoon water

3/4 teaspoon sugar

1/2 teaspoon chili powder

1/4 teaspoon paprika

1/8 teaspoon cayenne

1/8 teaspoon onion powder

Dash of salt

Dash of garlic powder

Sweet Corn Cakes

1/2 cup butter, softened

1/3 cup masa harina

1/4 cup water

1 1/2 cups frozen whole kernel corn, thawed

1/4 cup cornmeal

1/3 cup white sugar

2 tablespoons heavy whipping cream

1/4 teaspoon salt

1/2 teaspoon baking powder

Garnish

Sour cream

Avocado, chopped

Pico de Gallo

Prepare salsa verde by combining all ingredients in a food processor on high speed.  Cover and chill.

Prepare southwestern sauce by combining all ingredients in a small bowl.  Stir to combine.  Cover and chill.

Preheat oven to 350.  In a medium bowl beat butter until it is creamy.  Add the Mexican corn flour and water and beat until well mixed.

Using a food processor, process thawed corn, but leave chunky.  Stir into the butter mixture.

In a separate bowl, mix cornmeal, sugar, cream, salt, and baking powder.  Add to corn flour mixture and stir to combine.  Pour batter into an ungreased 8x8 inch baking pan.  Smooth batter and cover with aluminum foil.  Place pan into a 9x13 inch baking dish that is filled a third of the way with water.

Bake in a preheated 350 degree oven for 50 to 60 minutes.  Allow to cool for 10 minutes.  Use an ice cream scoop for easy removal from pan.

*I like to serve these with Cilantro Lime Chicken.

The Sweet Corn Cake recipe is from Allrecipes
The Salsa Verde and Southwestern Sauce recipes are from recipelink