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Restaurants›Carmelita's Méxican Restaurant›Sweet Corn Tamale Cakes Recipe

Sweet Corn Tamale Cakes Recipe

Name: Carmelita's Méxican Restaurants SWEET CORN TAMALE CAKES Recipe
Cook time: 40 min
Total time: 40 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 1.5 cups fine yellow cornmeal (or masa harina for tamale-style); 0.5 cups all-purpose flour; 1 tsp baking powder; 1 tsp salt; 1 tbs granulated sugar; 1 cups whole milk; 1 each large egg; 4 tbs unsalted butter, melted; 1 cups fresh or thawed frozen sweet corn kernels; 0.5 cups grated queso fresco or crumbled Cotija; 2 tbs neutral oil (for pan-frying); 1 cups ripe Roma or vine tomatoes, seeded and small dice; 0.25 cups yellow onion, finely diced; 2 tbs fresh cilantro, chopped; 0.5 each jalapeño, seeded and finely minced; 1 tbs lime juice; 1 tbs unsalted butter (melted, to finish); 0.5 tsp salt; 1 each ripe avocado; 0.5 cups sour cream; 1 tbs lime juice; 0.5 tsp salt; 1 tbs water (to thin, if needed); 1 tsp chipotle peppers in adobo; 0.25 cups mayonnaise; 0.25 cups sour cream; 0.5 tbs lime juice; 0.5 tsp honey or agave (optional, to balance heat); 0.25 tsp salt; 0.25 cups crumbled queso fresco or Cotija (additional)

Inspired by Carmelita's Méxican Restaurant

Time40m

Serves4

CORN MEAL BUTTER PICO SOUR CREAM AVOCADO CREAMY CHIPOTLE SAUCE CHEESE

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Ingredients

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Tamale Cakes

1 1/2 cups fine yellow cornmeal (or masa harina for tamale-style)

1/2 cups 00 bread flour

1 tsp Baking powder

1 tsp Celtic sea salt

1 tbs granulated sugar

1 cups whole milk

1 each large egg

4 tbs unsalted butter, melted

1 cups fresh or thawed frozen sweet corn kernels

1/2 cups grated queso fresco or crumbled Cotija

2 tbs neutral oil (for pan-frying)

Butter Pico de Gallo

1 cups ripe Roma or vine tomatoes, seeded and small dice

1/4 cups yellow onion, finely diced

2 tbs Fresh cilantro, chopped

1/2 each jalapeño, seeded and finely minced

1 tbs ReaLime juice

1 tbs unsalted butter (melted, to finish)

1/2 tsp Celtic sea salt

Sour Cream Avocado (Avocado Crema)

1 each ripe avocado

1/2 cups Sour cream

1 tbs ReaLime juice

1/2 tsp Celtic sea salt

1 tbs water (to thin, if needed)

Creamy Chipotle Sauce

1 tsp chipotle peppers in adobo

1/4 cups Mayonnaise

1/4 cups Sour cream

1/2 tbs ReaLime juice

1/2 tsp honey or agave (optional, to balance heat)

1/4 tsp Celtic sea salt

Garnishes & Finishing

1/4 cups crumbled queso fresco or Cotija (additional)

2 tbs micro cilantro or chopped cilantro

2 each Lime wedges

1 tbs neutral oil or butter (for skillet, additional)

Method

Tamale Cakes

Mix dry ingredients

In a medium bowl whisk together the cornmeal (or masa harina), flour, baking powder, salt and sugar until evenly combined.

Combine wet ingredients

In a separate bowl whisk the milk, egg and melted butter until homogenous.

Make batter

Pour the wet mixture into the dry ingredients and stir just until combined. Fold in the corn kernels and 1/2 cup grated queso fresco. The batter should be thick but spoonable; if too thick add up to 2 tbs more milk.

Form cakes

Heat a large nonstick or cast-iron skillet over medium heat and add 2 tbs neutral oil. When shimmering, spoon 1/4 cup scoops of batter into the pan and flatten slightly with the back of the spoon to form 3-inch cakes. Do not overcrowd — cook in batches (about 3–4 cakes at a time).

Pan-fry

Cook until edges look set and undersides are golden, about 3–4 minutes. Flip carefully and cook another 3–4 minutes until cooked through (internal should be tender) and both sides are golden brown. Transfer to a plate lined with paper towels and keep warm in a 200°F (95°C) oven while you finish remaining batter.

Butter Pico de Gallo

Combine the diced tomatoes, onion, cilantro and jalapeño in a small bowl. Add the lime juice and 1/2 tsp salt and stir to combine. Let sit 5 minutes for flavors to meld. Just before serving stir in the 1 tablespoon melted butter to give a glossy, rich finish.

Sour Cream Avocado (Avocado Crema)

In a blender or food processor, combine the avocado, sour cream, 1 tablespoon lime juice and 1/2 tsp salt. Process until smooth, adding up to 1 tablespoon water to reach a pourable but thick crema consistency. Taste and adjust salt or lime as needed.

Creamy Chipotle Sauce

In a small bowl whisk together the minced chipotle in adobo, mayonnaise, sour cream, 1/2 tablespoon lime juice, honey (if using) and 1/4 tsp salt until smooth. Adjust chipotle amount to desired heat. If sauce is too thick, thin with a teaspoon of water at a time.

Assembly & Garnish

Place 2 tamale cakes per serving on a warmed plate. Spoon a tablespoon of butter pico de gallo over each cake.

Drizzle 1–2 teaspoons of avocado crema over the cakes and finish with 1 teaspoon of creamy chipotle sauce for contrast. Sprinkle additional crumbled queso fresco and chopped cilantro on top.

Serve immediately with lime wedges on the side for squeezing over the cakes.