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