Sweet Corn Tamale Cakes with Salsa Verde and Lime Crema

By Sprig Originals ✓ · cooked up in Sprig

Sweet, custardy corn cakes built from masa harina and pureed fresh corn, pan-seared in a slick of oil until the edges caramelize, then finished in the oven so the centers set into something between cornbread and a tamale. Charred tomatillo salsa verde, a bright tomato salsa and cilantro-lime crema turn a plate of golden cakes into the kind of appetizer people order twice.

Ingredients

• 3 cup corn kernels, fresh or frozen and thawed (about 4 ears)
• 1/2 cup unsalted butter, softened
• 3 tbsp granulated sugar
• 3/4 tsp kosher salt
• 1/2 cup masa harina
• 3 tbsp all-purpose flour
• 1/2 tsp baking powder
• 3 tbsp neutral oil, for pan-frying

• 10 oz tomatillos, husked and halved
• 1 jalapeño, stemmed and halved
• 1/4 white onion, peeled
• 2 clove garlic, unpeeled
• 1/3 cup cilantro leaves and tender stems
• 1 tbsp lime juice
• 1/2 tsp kosher salt

• 1/2 cup sour cream
• 2 tbsp heavy cream or whole milk
• 1 tsp lime zest
• 2 tsp lime juice
• 2 tbsp finely chopped cilantro
• 1/4 tsp kosher salt

• 1 cup ripe tomatoes, seeded and finely diced
• 2 tbsp finely diced red onion
• 1 tbsp chopped cilantro
• 2 tsp lime juice
• 1 pinch kosher salt
• 1 avocado, sliced
• cilantro sprigs, for serving

Instructions

1. Make the batter first so it can chill. In a food processor, pulse 2 cups of the corn kernels to a coarse, thick puree, stopping while some texture remains, about 20 seconds. Scrape into a bowl and stir in the remaining 1 cup whole kernels.
2. In a separate bowl, beat the softened butter with the sugar and 3/4 teaspoon salt using a fork or hand mixer until smooth and creamy, about 1 minute. Add the masa harina, flour and baking powder and mix until it forms a thick paste.
3. Fold the corn mixture into the masa paste until evenly combined. The batter will look loose, like thick oatmeal. Cover and refrigerate at least 30 minutes (up to 24 hours) — cold batter holds its shape in the pan.
4. While the batter chills, make the salsa verde. Set an oven rack 6 inches under the broiler and heat the broiler to high. Arrange the tomatillos cut-side up, jalapeño, onion and unpeeled garlic on a foil-lined sheet pan. Broil 8 to 10 minutes, until blistered and blackened in spots, turning the onion once.
5. Peel the garlic and transfer everything, including juices from the pan, to a blender. Add the cilantro, 1 tablespoon lime juice and 1/2 teaspoon salt. Blend to a slightly chunky sauce and let cool. Taste and add salt or lime as needed.
6. Whisk the crema ingredients together in a small bowl until pourable; refrigerate. Toss the tomato, red onion, cilantro, 2 teaspoons lime juice and a pinch of salt in another bowl and let sit at room temperature.
7. Reduce the oven to 400°F. Line a sheet pan with parchment. Using a 1/3-cup measure, scoop the chilled batter and pat into 8 cakes about 3 inches wide and 1/2 inch thick, setting them on the parchment. Work quickly and re-chill the batter if it softens.
8. Heat 1 1/2 tablespoons oil in a large nonstick or cast-iron skillet over medium heat until it shimmers. Add 4 cakes and cook undisturbed 3 to 4 minutes, until the underside is deep golden and set. Flip carefully with a thin spatula and cook 3 minutes more. Return them to the parchment-lined sheet pan. Wipe the pan, add the remaining oil, and repeat with the second batch.
9. Bake the seared cakes at 400°F for 8 to 10 minutes, until puffed slightly and the centers feel firm and springy rather than wet. Let rest 3 minutes before plating.
10. Spoon salsa verde onto four plates, set 2 warm cakes on each, and top with tomato salsa. Drizzle generously with the cilantro-lime crema, add sliced avocado and cilantro sprigs, and serve immediately.

Chef's tips

Nutrition (per serving, estimated)

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