Sweet Corn Tamale Cakes** Recipe
Topped with Sour Cream, Salsa, Cilantro, Avocado and Salsa Verde
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Ingredients
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Tamale Cakes
Toppings & Garnishes
Method
Tamale Cakes
- 1
Prep and measure
Measure all tamale cake ingredients. Finely mince the jalapeño (remove seeds for milder heat). Shred the cheese if not pre-shredded.
- 2
Combine dry ingredients
In a large mixing bowl, whisk together the masa harina, baking powder, granulated sugar, and kosher salt until evenly combined and free of lumps.
- 3
- 4
Build the batter
Pour the wet mixture into the bowl with the dry ingredients and stir with a spatula until a smooth batter forms. Fold in the creamed corn (this adds moisture and sweetness), the corn kernels, minced jalapeño, and the shredded cheese until evenly distributed. The batter should be thick but scoopable—if it seems too dry, add up to 2 tablespoons more milk.
- 5
Rest the batter
Let the batter rest at room temperature for 10 minutes to hydrate the masa harina. This short rest helps produce a tender cake.
- 6
Heat the skillet
Place a large nonstick or cast-iron skillet over medium heat. Add the vegetable oil and swirl to coat the bottom. Allow the oil to heat until shimmering but not smoking (about 1–2 minutes).
- 7
Form and cook cakes
Using a 1/3-cup scoop or a large spoon, drop portions of batter into the hot skillet, spacing them about 2 inches apart. Gently press the top to flatten each mound into roughly 1/2-inch–thick rounds. Cook over medium heat for 3–4 minutes, until the bottoms are deep golden brown and edges look set.
- 8
Flip and finish cooking
Carefully flip each tamale cake using a spatula. Cook the second side 3–4 minutes more until golden and a toothpick inserted into the center comes out with only a few moist crumbs (cakes should be cooked through). If they brown too quickly, reduce heat slightly and cook a little longer. Cook in batches, adding a teaspoon of oil between batches if the skillet dries out.
- 9
Keep warm
Transfer cooked cakes to a baking sheet and keep them warm in a 200°F (95°C) oven while you finish the rest so all cakes are served hot.
Toppings & Assembly
- 10
- 11
Warm salsa verde (optional)
For a slightly mellower flavor, warm the salsa verde briefly in a small saucepan over low heat for 1–2 minutes, stirring occasionally. Remove from heat. (Alternatively, use at room temperature.)
- 12
Season sour cream
Stir the sour cream with 1/8 teaspoon of kosher salt and the freshly ground black pepper to taste to brighten the flavor. Keep ready in a small bowl.
- 13
Assemble each cake
Place one warm tamale cake on a serving plate. Spoon about 1 tablespoon of the seasoned sour cream onto the center. Add about 1 tablespoon of tomato salsa next to or over the sour cream. Drizzle roughly 1 teaspoon of warmed salsa verde over the cake (or more to taste). Top with 2–3 avocado slices and a few cilantro leaves. Finish with a squeeze of lime over the top.
- 14
Serve
Arrange assembled tamale cakes on a platter and serve immediately while warm. Offer extra salsa, salsa verde, sour cream, and lime wedges on the side.
