Categorized | Side Dishes

Tags | Mexican/Latin Dishes, Southwest Sauce, Tamale Corn Cakes, Vegetarian

Homemade Tamale Corn Cakes

Posted on 19 July 2013 by noelskitchen


It’s been incredibly warm here…nothing like it was last week but enough to have the air conditioner blasting cool air into the house. When the weather is warm like this, I tend to utilize my crock pot more and only use the oven in the wee hours of the morning. 

One of the side dishes to this week’s meal plan is a homemade buttery corn cake aka Tamale Corn Cake made with fresh sweet corn on the cob served with a dollop of with sour cream and a Southwest Sauce. They’re so yummy, you’re family will be begging for more!

Homemade Tamale Corn Cakes

Homemade Tamale Corn Cakes


  • 1½ cups fresh corn on the cob (can also use frozen corn)
  • ½ cup (1 stick) butter, softened
  • 3 Tablespoons  sugar
  • ⅛ teaspoon salt
  • ½ cup corn masa (corn flour)
  • 2 Tablespoons all-purpose flour


  1. Preheat oven to 400°F.
  2. If using fresh corn, remove corn kernels with a knife by sliding knife down corn cob to remove kernels. Prepare the tamale cakes by chopping 1 cup 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 or by hand until smooth.
  3. Add masa and flour and blend well.
  4. Mix in the remaining ½ cup of frozen corn kernels by hand. Using a large scoop, scoop out mixture and place on baking sheet. With a lightly floured fork or spoon, lightly mash each scoop down to form a patty.  I made 8 patties. Will definitely double the corn cake portion of the recipe next time. The family was asking for seconds.
  5. Arrange the patties on a baking sheet and bake for 20 to 25 minutes or until the cakes are browned on the bottom.
  6. Carefully flip all cakes with a spatula and bake for an additional 5 to 7 minutes or until other side is browned.


Southwest Sauce:


  • ½ cup mayonnaise
  • 1 teaspoon white vinegar
  • 1 teaspoon water
  • ¾ teaspoon granulated sugar
  • ½ teaspoon chili powder
  • ¼ teaspoon paprika
  • ⅛ teaspoon cayenne pepper
  • ⅛ teaspoon onion powder
  • dash salt
  • dash garlic powder


  1. Combine all ingredients (mayonnaise, vinegar, water, sugar, chili powder, paprika, cayenne, onion powder, salt, and garlic powder) in a small bowl. Cover and chill.

*I used an old camping ketchup squirt bottle with a tiny tip to store mine in. Then just squeeze back and forth on tamale cake.

Don’t forget to pick up this week’s meal plan!

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1 Comments For This Post

  1. Sarah Says:

    Great recipe. We always buy corn in bulk when it’s in the markets. I bet these could save in the freezer too. Thanks!
    Sarah recently posted..The 5 Best Homemade Ice Cream MakersMy Profile

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