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November 10, 2023

Baked Sweet Corn Tamale Cakes

 

Baked Sweet Corn Tamale Cakes

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

  1. In separate bowls, prepare the salsa verde and tomato salsa by combining their respective ingredients as listed. Chill salsa in the refrigerator. 

  2. Preheat your oven to 375°F (190°C). 

  3. 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.

  4.  Add the corn masa harina flour and water. Mix until well combined.

  5. Gently fold in the remaining 1/2 cup of frozen corn kernels by hand.

  6. Grease a large ovenproof skillet or baking dish with a bit of oil. Spread the tamale cake mixture evenly in the pan. 

  7. Bake in the preheated oven for about 30-35 minutes or until the top is golden brown and the cakes are firm. 

  8. Scoop out portions of the baked tamale cakes onto plates. 

  9. Dollop each cake with tomato salsa. 

  10. Garnish with diced avocado, fresh cilantro, and a dollop of sour cream (optional).

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