Chilli Corn Tamale Cakes Recipes

CHEESECAKE FACTORY'S SWEET CORN TAMALE CAKES

Steps:

• Add all ingredients to a small bowl and mix until well combined. Cover, and chill for 1 hour.
• Blend all ingredients together in a blender (or in a food processor). Pulse until combined to your preference...a little chunky if preferred. Transfer to a small glass bowl, cover, and chill for 1 hour.
• Toss together all prepared ingredients in a small bowl. Cover and chill for 1 hour
• Coarsely chop 1 cup of the frozen corn (this can be done in a food processor if preferred).
• In a medium sized bowl add the chopped corn, 1/2 cup of frozen whole corn kernels, softened butter, masa, flour sugar, and salt. Mix all until combined.
• Measure 1/2 cup portions of the mixture and use your hands to form the mixture into 3-inch wide patties like "little cakes".
• Add the olive oil to a large skillet set over medium heat. Add the patties to the skillet and cook until golden brown, about 5-8 minutes. Flip and cook the other side until golden brown, another 5-8 minutes.
• Add the Salsa Verde to your platter and spread it evenly. Place the corn cakes on top.
• Garnish each cake with a little sour cream, chunks of fresh avocado, chopped cilantro, Pico De Gallo and drizzle the Southwestern sauce over the top. Serve warm.

CREAMY CHILI-LIME CORN

Steps:

• Whisk together the cilantro, yogurt, lime zest and juice, 1 teaspoon water and 1/2 teaspoon salt. Set aside.
• Pat the corn dry with paper towels and toss with the chili powder and garlic in a medium bowl. Melt the butter in a large nonstick skillet over medium-high heat. Once the foam subsides, add the corn and cook undisturbed until it starts to brown slightly in some spots, about 2 minutes. Continue to cook, stirring, until warmed through, about 3 minutes.
• Remove the skillet from the heat and stir in the lime-yogurt mixture, 3 tablespoons of the Parmesan and 1/2 teaspoon salt. Transfer to a serving dish and top with cilantro, the remaining 1 tablespoon Parmesan and a sprinkle of chili powder.

CHILLI CORN TAMALE CAKES

Steps:

• Beat eggs.
• Finely chop coriander and red chillies.
• finely chop the potato once boiled.
• Mix all ingredients.
• Heat 1 tbsp oil in a frying pan over medium heat.
• Cook heaped tablespoons of the mixture for 3-4 minutes each side until crisp.
• Add more oil for each batch as required.
• Serve with Ultimate avocado dip.

CORN AND GREEN CHILI TAMALE CASSEROLE

Steps:

• Preheat oven to 375°F. Place frozen tamales in microwave and cook on high until thawed, about 5 minutes. Remove husks. Cut tamales in half lengthwise. Place in single layer in 10-inch-diameter glass pie dish. Sprinkle with frozen corn, chilies, green onions and 1/2 cup cilantro. Whisk cream, salsa verde, chili powder, cumin, salt and pepper in medium bowl to blend. Drizzle over casserole. Sprinkle grated cheese over top.
• Bake casserole until heated through and bubbling, about 35 minutes. Sprinkle with 1/2 cup cilantro. Serve with avocado and more salsa, if desired.

SWEET CORN TAMALE CAKES THE CHEESECAKE FACTORY

Steps:

• Prepare salsa verde by combining all prepared ingredients. Chill.
• Prepare tomato salsa by combining all prepared ingredients. Chill.
• Prepare southwestern sauce by combining all ingredients. Chill.
• 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.
• Assembly: Place all three cakes on a warmed serving platter. Dollop each with one of the three sauces. Garnish with diced avocado, cilantro and a dollop of sour cream.

SWEET CORN TAMALE CAKES

Steps:

• Prepare SALSA VERDE by combining all ingredients in a food processor on high speed. Cover and chill.
• Prepare TOMATO SALSA by combining all ingredients in a small bowl. Cover and chill.
• Prepare SOUTHWESTERN SAUCE by combining all ingredients is a small bowl. Cover and chill.
• Preheat oven to 400°F.
• For the TAMALE CAKES coarsely puree 1 cup of the frozen corn in a food processor.
• Combine pureed corn with softened butter, sugar and salt.
• Blend well with electric mixer until smooth.
• Add masa and flour and blend well.
• Mix in the remaining 1/2 cup of frozen corn by hand.
• Measure 1/2 cup portions and form into 3-inch patties.
• arrange patties on a baking sheet and bake 25 to 30 minutes, or until the cakes are browned on the bottom.
• Carefully flip cakes with a spatula and bake for an additional 5 to 7 minutes or until other side is browned.
• While the cakes are baking, spoon some Salsa Verde onto a platter.
• Coat the entire plate with about 1/4 in of the salsa.
• Arrange the Tamale Cakes on the Salsa Verde.
• Spoon a dollop of sour cream on to each cake.