2 tomatillos, chopped (remove papery skin)
1 x 4 oz can mild green chilies
1 green onion
2 tbsp fresh cilantro
1¼ tspn granulated sugar
¼ tspn ground cumin
¼ tspn salt
pinch ground black pepper
½ cup mayonnaise
1 tspn white vinegar
1 tspn water
¾ tspn granulated sugar
½ tspn chili powder
¼ tspn paprika
pinch cayenne pepper
pinch onion powder
dash garlic powder
1 medium tomato
1 tbsp minced Spanish onion
1 tbsp fresh cilantro, minced
¼ tspn lime juice
½ small fresh jalapeno, minced
dash ground black pepper
1½ cups frozen sweet corn
½ cup (1 stick) butter, softened
3 tbsp granulated sugar
½ cup corn masa (corn flour)
2 tbsp all-purpose flour
¼ cup sour cream
½ avocado, chopped
2 tbsp fresh cilantro, coarsely chopped
Prepare salsa verde by combining all ingredients (tomatillos, green chilies, green onion, cilantro, sugar, cumin, salt, and pepper) in a food processor on high speed. Cover and chill.Prepare tomato salsa by combining all ingredients (diced tomato, onion, cilantro, lime juice, jalapeno, salt, and pepper) in a small bowl. Cover and chill.
Prepare southwestern sauce by combining all ingredients (mayonnaise, vinegar, water, sugar, chili powder, paprika, cayenne, onion powder, salt, and garlic powder) in a small bowl. Cover and chill.
Preheat oven to 400°F.
Prepare the tamale cakes by chopping 1 cup of the frozen corn in a food processor until it’s coarsely pureed. Combine pureed corn with softened butter, sugar, and salt. Blend well with electric mixer until smooth.
Add masa and flour and blend well. Mix in the remaining ½ cup of frozen corn kernels by hand.
Measure ½ cup portions of the mixture and form it into 3″ wide patties with your hands.
Arrange the patties on a baking sheet and bake for 25 to 30 minutes or until the cakes are browned on the bottom.
Carefully flip all cakes with a spatula and bake for an additional 5 to 7 minutes or until other side is browned.
While the cakes are baking, spoon a portion of the salsa verde onto a plate or platter (you may want to heat up your plate in the oven for a bit to help warm the sauce).
You’ll need to use enough salsa verde to coat the entire plate — it should be about ¼” deep.
Arrange the tamale cakes side-by-side on the salsa verde. Spoon a dollop of sour cream onto each tamale cake.
Drizzle the southwestern sauce over the cakes in a crisscross patter (use a squirt bottle if you’ve got one).
Spoon some tomato salsa over the cakes, followed by the chopped avocado.
Finish off the plate by sprinkling the coarsely chopped cilantro leaves over the top.