If you follow the blog at all you may already know that I’m crazy about Mexican food! A few years ago my husband and I had the opportunity to live in Puebla, Mexico for a few months. When we weren’t working I was busy trying to master my favorite authentic Mexican dishes, like Mexican rice, tamales, and my favorite milanesa sandwiches!
As a result of my time in Mexico, masa harina (corn flour) has become a pantry staple. It’s really cheap and easily found, and is great for making homemade corn tortillas, or other tasty foods like these Sweet Corn Tamale Cakes! These are totally my copycat version of the amazing appetizer at The Cheesecake Factory. They are the BEST! The Cheesecake Factory Sweet Corn Tamale Cakes are a little bigger than mine. They probably hand shape the dough into discs. With my version I decided to use a muffin tin to cut down the time and mess and make it a lot easier.
After baking the tamale cakes you place them on a scoop of salsa verde and top them with pico de gallo, sour cream, and avocado, and drizzle a southwest sauce on top. Don’t be fooled by the long ingredient list–it’s all simple spices, and everything is super simple to make. The result is amazing! You wont be able to eat them fast enough 🙂
- 1 1/2 cups fresh frozen corn
- 1/2 cup butter , softened
- 1/3 cup masa harina
- 1/4 cup water
- 2 Tbsp milk or cream
- 1/4 cup corn meal
- 1/3 cup sugar
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1/3 cup Salsa verde (I like the La Costeña brand you can find in the mexican aisle at the grocery store)
- 1/2 cup fresh Pico de gallo (search this blog for my easy homemade recipe)
- 1 avocado chopped
- 1/2 cup sour cream
- 2 Tbsp mayonnaise
- 2 Tbsp plain Greek yogurt
- 1/4 tsp vinegar
- 1/4 tsp lemon juice
- 1/2 tsp sugar
- 1 ⁄4 tsp chili powder
- 1/4 tsp paprika
- 1/4 tsp salt
- 1/4 garlic powder
- 1/8 tsp cayenne pepper
- 1/8 tsp onion powder
- 2 Tbsp of your favorite salsa
Place frozen corn in a food processor and pulse until it's roughly chopped. Preheat oven to 375 degrees F. In medium bowl combine butter, masa harina, and water, and milk and beat until creamy. In a small bowl whisk together the corn meal, sugar, baking powder and salt. Add to the wet ingredients and beat until smooth. Add the chopped corn and stir to combine.
Grease a regular size muffin tin with cooking spray. Spoon the batter into the cups, filling them about 1/2 full (it should make about 10). Bake at 375 degrees F for 15-18 minutes or until set and a toothpick inserted in the center comes out clean. I found it easiest to get them out by placing my cooling rack down on top of the muffin tin and then flipping it over all together, so they come right out.
Cover the bottom of your serving tray with a a thin layer of salsa verde. Place the tamale cakes on top of the salsa verde. Spoon pico de gallo on top of the tamale cakes. Add a dollop of sour cream and a few chopped avocados. Drizzle with southwestern sauce.
For the Southwest Sauce: whisk all ingredients together in a small bowl.
I originally shared this recipe on All Things Thrifty on April 23, 2015.