Serves 4 This recipe is a little intimidating - but SO WORTH IT!
First make the 3 different sauces, then make the corn cakes and assemble: Salsa Verde: Prepare salsa verde by combining all ingredients in a food processor on high speed. Cover & chill. Ingredients:
2 tomatillos, chopped
4 oz can mild green chilies
1 green onion, chopped
2 Tablespoons fresh cilantro
1 1/4 teaspoons sugar
1/4 teaspoon ground cumin
1/4 teaspoon salt
1/8 teaspoon black pepper
Tomato Salsa: Prepare tomato salsa by combining all ingredients in small bowl. Cover & chill.
1 medium tomato, diced
1 Tablespoon minced Spanish onion
1 Tablespoon minced, fresh cilantro
1/4 teaspoon lime juice
1/2 small fresh jalapeno, minced
Southwestern Sauce: Prepare southwestern sauce by combining all ingredients in small bowl. Cover & chill.
1/2 cup mayo
1 teaspoon white vinegar
1 teaspoon water
3/4 teaspoon sugar
1/2 teaspoon chili powder
1/4 teaspoon paprika
1/8 teaspoon cayenne pepper
1/8 teaspoon onion powder
1 1/2 cups frozen sweet corn
1/2 cup butter, softened
3 Tablespoons sugar
1/8 teaspoon salt
1/2 cup masa harina (corn flour)
2 Tablespoons all-purpose flour
For garnish, 1/4 cup sour cream, 1/2 avocado chopped and 2 Tablespoons coursely chopped fresh cilantro.
Preheat oven to 400F.
Prepare tamale cakes by chopping 1 cup of frozen corn in a food processor until coarsely pureed. Combine pureed corn with softened butter, sugar, and salt. Blend well with electric mixer until smooth.
Add masa and flour and blend well. Mix in remaining 1/2 cup of frozen corn kernels by hand.
Measure 1/2 cup portions of mixture and form it into 3" patties with your hands. Arrange the patties on a baking sheet and bake for 25-30 min or until cakes are browned on bottom. Carefully flip all cakes with spatula and bake for an additional 5-7 minutes or until other side is browned.
While the cakes are baking, spoon a portion of the salsa verde onto platter (you may want to heat platter to warm sauce). Arrange the tamale cakes on top of salsa verde. Spoon a dollop of sour cream onto each cake. Drizzle Southwestern sauce over the cakes. Spoon some tomato salsa over the cakes, followed by the chopped avocado. Finish off by sprinkling the cilantro leaves over the top.
Nutrition Info Per Serving: Calories 693.7 Total Fat 50.1 g Saturated Fat 20.1 g Polyunsaturated Fat 1.6 g Monounsaturated Fat 8.8 g Cholesterol 75.9 mg Sodium 681.7 mg Potassium 467.9 mg Total Carbohydrate 61.8 g Dietary Fiber 4.5 g Sugars 14.2 g Protein 4.4 g