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November 10, 2023

Baked Sweet Corn Tamale Cakes

 

AUTHOR: Chef Jaena Moynihan – @jaenalovesplants
Print Recipe

Ingredients
  

For Tomato Salsa: 

  • 2 medium tomatoes, diced 
  • 2 tbsp minced onion 
  • 2 tbsp fresh cilantro, minced 
  • 1⁄2 tsp lime juice 
  • 1 small jalapeno, seeded and minced 
  • TT salt & pepper 

For Tamale Cakes:

  • 3 cups frozen sweet corn 
  • 1 cup vegan butter, softened 
  • 6 tbsp organic sugar 
  • 2 pinches salt 
  • 1 ¼ cup corn masa harina flour (corn flour) 
  • ½ cup water

Instructions
 

  • In separate bowls, prepare the salsa verde and tomato salsa by combining their respective ingredients as listed. Chill salsa in the refrigerator. 
  • Preheat your oven to 375°F (190°C). 
  • In a food processor, coarsely puree 1 cup of frozen sweet corn. In a large mixing bowl, combine the pureed corn, softened butter, sugar, and salt. Blend well.
  •  Add the corn masa harina flour and water. Mix until well combined.
  • Gently fold in the remaining 1/2 cup of frozen corn kernels by hand.
  • Grease a large ovenproof skillet or baking dish with a bit of oil. Spread the tamale cake mixture evenly in the pan. 
  • Bake in the preheated oven for about 30-35 minutes or until the top is golden brown and the cakes are firm. 
  • Scoop out portions of the baked tamale cakes onto plates. 
  • Dollop each cake with tomato salsa. 
  • Garnish with diced avocado, fresh cilantro, and a dollop of sour cream (optional).

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