Sweet Corn Tamale Cakes - cooking recipe

Ingredients

SALSA VERDE
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
TOMATO SALSA
1 medium tomatoes, diced
1 tablespoon Spanish onion, minced
1 tablespoon cilantro, fresh minced
1/4 teaspoon lime juice
1/2 jalapeno, small minced
salt
fresh ground pepper
SOUTHWESTERN SAUCE
1/2 cup mayonnaise
1 teaspoon white vinegar
1 teaspoon water
3/4 teaspoon granulated sugar
1/2 teaspoon chili powder
1/4 teaspoon paprika
1/8 teaspoon cayenne pepper
1/8 teaspoon onion powder
salt
garlic powder
TAMALE CAKES
1 1/2 cups corn, sweet frozen
1/2 cup butter, softened
3 tablespoons granulated sugar
1/8 teaspoon salt
1/2 cup masa harina (corn flour)
2 tablespoons all-purpose flour
GARNISH
1/4 cup sour cream
1/2 avocado, chopped
2 tablespoons cilantro, fresh chopped

Preparation

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\u00b0F.
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.