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
- 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
- Preheat oven to 400°F.
- 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.
- Add masa and flour and blend well.
- 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.
- Arrange the patties on a baking sheet and bake for 20 to 25 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.
- 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
- 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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