The restaurant where I ate these for the first time has been of our favorite for many years. it is infamous for its extremely large servings. This is where we went regardless of long waiting hours especially on weekends, it was always worth the long wait.
All of it changed after having a baby. When we went there with her, she was just a few months, the music somehow seemed louder. The ambiance wasn’t suitable for a baby whose wide awake. The booth seating, which we always requested with just one kid, became very uncomfortable with a few months old, who wants to crawl all over the place, we ended up packing up our food and leaving the restaurant. (without having the cheesecake)
I missed dining there, especially this appetizer. which made me look for the exact recipe online. Googling it, I came across a few recipes and each one claimed to be the most authentic one out there. the one posted here is a combination of at least three of those which I tried respectively to get the exact taste. It’s hard to describe it or to create it the exact way it tastes. But you’ll definitely be missing something really good if you don’t try it.
These corn cakes with three toppings do seem a little elaborate but surprisingly the recipe calls for, more than a few but, very basic ingredients. Most of which can be found in any pantry and fridge. So let get to work!
[recipe title=”sweet corn cakes” servings=”14 corn cakes” time=”50 minutes” difficulty=”medium”]
For Tomato Salsa:
– 2 medium tomato, diced
– 2 tablespoons minced onion
– 1 & 1/2 tablespoons fresh cilantro, minced
– 1 teaspoon lime juice
– 1/4 cup diced scallions
– salt and ground black pepper to taste.
For Southwestern Sauce:
– 1/2 cup mayonnaise
– 1/3 cup yogurt
– 1 tablespoon vinegar
– 1 tablespoon lemon juice
– 2 teaspoon granulated sugar
– 1/2 teaspoon paprika
– 1/4 teaspoon cayenne pepper
– 1/4 teaspoon onion powder
– 1/4 teaspoon garlic powder
– 1 teaspoon of salt
For the Cakes:
– 2 cups frozen sweet corn
– 1/2 cup butter, softened
– 3 tablespoons sugar
– 1 pinch salt
– 3/4 cup corn flour
– 4 tablespoons all-purpose flour
– 1/2 cup sour cream
– 1/2 avocado, diced (small cubes)
– 1/4 cup Diced scallions or coriander
1. Prepare tomato salsa by combining all prepared ingredients. Chill.
2. Prepare the southwestern sauce by combining all ingredients. Chill.
3. Prepare the tamale cakes by chopping 1 &1/2 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.
4. Add cornflour and flour and blend well. Mix in the remaining 1/2 cup of frozen corn kernels by hand.
5. Heat a large nonstick skillet and drop the mixture by spoon on it. Shape the cake with the spoon if it gets irregular.
6. Carefully flip all cakes with a spatula after five to seven minutes and cook for another five to seven minutes until the other side is browned.( keep the stove on medium to low heat)
7. Place all cakes on a large serving platter. Dollop each with southwestern sauce and then salsa. Garnish with diced avocado, scallions and a dollop of sour cream.
The sauce, salsa, and the mixture can be prepared a day ahead.
This recipe can be doubled easily for a larger gathering.