Sweet Corn Tamale Cakes
This is a copycat recipe from the Cheesecake Factory. You won't be disappointed. We like to eat this as a main dish with a side of beans and rice.Yield: 4 cakes
|2||tomatillos, chopped (remove papery skin)|
|4 ounces||mild green chilies|
|1||green onion, chopped|
|2 tablespoons||cilantro, fresh|
|1 1/4 teaspoons||ground cumin|
|salt & fresh ground pepper|
|1||medium tomato, diced|
|1 tablespoon||spanish onion, minced|
|1 tablespoon||cilantro, fresh minced|
|1/4 teaspoon||lime juice|
|1/2||jalapeno, small minced|
|fresh ground pepper|
|1 teaspoon||white vinegar|
|3/4 teaspoon||granulated sugar|
|1/2 teaspoon||chili powder|
|1/8 teaspoon||cayenne pepper|
|1/8 teaspoon||onion powder|
|1 1/2 cups||corn, sweet frozen|
|1/2 cup||butter, softened|
|3 tablespoons||granulated sugar|
|1/2 cup||masa harina (corn flour)|
|2 tablespoons||all-purpose flour|
|1/4 cup||sour cream|
|2 tablespoons||cilantro, fresh chopped|
Prepare SALSA VERDE by combining all ingredients in a food processor on high speed. Cover and chill.
Prepare TOMATO SALSA by combining all ingredients in a small bowl. Cover and chill.
Prepare SOUTHWESTERN SAUCE by combining all ingredients is a small bowl. Cover and chill.
Preheat oven to 400°F.
For the TAMALE CAKES coarsely puree 1 cup of the frozen corn in a food processor.
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 the remaining 1/2 cup of frozen corn by hand.
Measure 1/2 cup portions and form into 3-inch patties.
arrange patties on a baking sheet and bake 25 to 30 minutes, or until the cakes are browned on the bottom.
Carefully flip cakes with a spatula and bake for an additional 5 to 7 minutes or until other side is browned.
While the cakes are baking, spoon some Salsa Verde onto a platter.
Coat the entire plate with about 1/4 in of the salsa.
Arrange the Tamale Cakes on the Salsa Verde.
Spoon a dollop of sour cream on to each cake.