We are the girls of Ohio. This is a blog dedicated to our friendship and our latest homemaking discoveries. We hope you enjoy!

Thursday, September 18, 2008

Sweet Corn Tamale Cakes

These are very similar to the Sweet Corn Tamale Cakes at The Cheesecake Factory. They take some prep work, but are well worth it in the end!!!

2 tomatillos
1 4-ounce can green chilies
1 tablespoon mayonnaise
1 tablespoon water
1 tablespoon cilantro (you can use fresh, I use the flakes because I always have them on hand)
1 1/4 teaspoon sugar
1/4 teaspoon sugar
1/4 teaspoon ground cumin
1/4 teaspoon sale
1/8 teaspoon black pepper
Combine all ingredients in food processor/blender on high speed. Cover and chill. It will be pretty runny, but it sets up when it chills.

1 medium tomato, diced
1/2 medium onion, diced
1/2 tablespoon cilantro
1/2 tablespoon lime juice
1/2 small jalapeno, minced
dash salt and black pepper
Mix all ingredients together and chill. You really could use any salsa for this part, but fresh is the best!

1/2 cup mayonnaise
1 teaspoon white vinegar
1 teaspoon water
1 teaspoon sugar
1/2 teaspoon chlil powder
1/4 teaspoon paprika
1/8 teaspoon cayenne pepper
1/8 teaspoon onion powder
dash of salt
dash of garlic powder
Mix and chill. This sauce is meant to be drizzled over the top, so it works best if it is in some sort of squirty bottle. I use an old mustard bottle.

1 1/2 cups frozen sweet corn, divided
1/2 cup (1 stick) butter, softened
3 tablespoons sugar
1/8 teaspoon salt
1/2 cup corn flour
2 tablespoons all-purpose flour

Chop 1 cup frozen corn in food processor/blender until coarsely pureed. Combine pureed corn with softened butter, sugar and salt in medium bowl. Blend until smooth. Add corn flour and flour and mix well. Stir in remaining 1/2 cup frozen corn. (I think it is easier to mix it all together with my hands. The frozen corn makes the butter hard to mix in.) Form 3-4 patties with the mixture and arrange on un-greased baking sheet. Bake at 400 degrees for 15-20 minutes or until cakes are browned a little on the bottom. Flip cakes over and bake for another 5 minutes.

To serve: spoon SALSA VERDE onto plate or platter (I heat this up a little in the microwave after I put in on the plate.) Arrange cakes on top of sauce. Spoon a dollop of sour cream onto each cake then drizzle entire plate with SOUTHWESTERN SAUCE. Spoon some TOMATO SALSA over cakes then add some chopped avacado. Wala...all done!

1 comment:

Bethany said...

This is really good!