Sunday Brunch: Sweet Corn Tamale Cakes

Ingredients

For the Tamale Cakes:

• 1 ½ c. frozen sweet corn, divided
• 3 tbsp. sugar
• 6 tbsp. butter, softened
• ½ c. plus 2 tbsp. masa flour (corn flour)
• Pinch of salt

For the Salsa Verde:

• 2 lg. tomatillos, quartered
• 4 oz. can diced green chiles
• 2 green onions, chopped
• ½ bunch cilantro
• 1 tsp. sugar
• ½ tsp. cumin
• ¼ tsp. salt
• Pinch black pepper
• Garnish with cilantro, sour cream, chopped tomato, avocado, and fresh cilantro

For the Southwest Sauce:

• ½ c. mayo
• 1 tsp. white vinegar
• 1 tsp. water
• 1 tsp. sugar
• ½ tsp. chili powder
• ½ tsp. paprika
• 1 pinch cayenne pepper
• ¼ tsp. onion powder
• 1 pinch salt
• ¼ tsp. garlic powder
• 1 pinch pepper

Directions

1. Make the salsa verde by combining all the ingredients in a blender or food processor. Set aside.
2. Make the southwest sauce by whisking all the ingredients together. Chill in the fridge.
3. Preheat oven to 400. Make the tamale cake by processing 1 cup of the corn in a food processor.
4. Pour the processed corn in a mixing bowl.
5. Add the sugar, butter, masa flour, and salt. Stir to combine.
6. Add the rest of the unprocessed corn in and stir to combine.
7. Spray 5 spaces in a muffin tin with non-stick spray. Put ½ cup of the corn mixture into each space.
8. Place in the oven and cook 25 minutes on the middle rack.
9. After they cook, let them sit in the pan 2-3 minutes.
10. Run a knife around the perimeter of each cake to loosen. Invert the pan onto a baking sheet.
11. Serve the cakes on top of some of the southwest sauce and then drizzled with some of the salsa verde and maybe a little sour cream or other garnishes.