SWEET CORN TAMALE CAKES

this is one of my new favorite things!!! also...the salsa topping is currently my new favorite salsa and you should all make it immediately ;)

this recipe is made in layers. you pour some green salsa on the plate, top it with the tamale cake, top that with the southwestern sauce, then the salsa, and then avocado. it's all really easy to make and trust me it's realllly good. I used the leftover southwestern sauce the next day in a sandwich :)

also...one last side note...since i don't like spicy food, my salsa doesn't have anything spicy in it. if you like spicy....add a few jalapenos or habaneros to your salsa.

-1 jar green salsa (salsa verde)
-1 avocado, diced (wait until you are done to do this)

for the tomato salsa:
1 medium tomato, diced
1 tbsp. onion, minced
1 tbsp. fresh cilantro, chopped
juice from 1/2 a lime
salt and pepper, to taste

for the southwestern sauce:
1/2 c. mayonnaise
1 tsp. white vinegar
1 tsp. water
3/4 tsp. granulated sugar
1/2 tsp. chili powder
1/4 tsp. paprika
1/8 tsp. cayenne pepper,onion powder, and garlic powder
salt and pepper, to taste

for the tamale cakes:
1 1/2 c. frozen sweet corn, thawed
1/2 c. butter, softened
3 tbsp. sugar
1 pinch salt
1/2 c. corn flour (masa harina flour)
2 tbsp. all purpose flour

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. Add masa and flour and blend well. Mix in the remaining 1/2 cup of frozen corn kernels by hand. Measure 1/2 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 tamale cakes are cooking, make the tomato salsa and the southwestern sauce.

Assemble the tamale cakes like I explained above :)