Sweet Tamale Corn Cakes

Ingredients

• Butter

  Unsalted

  1 stick or 113g

• White beans

  Mature seeds, canned

  1 ⅞ cup or 493g

• Sugar

  White, granulated sugar

  3 tbsp or 38g

• Salt

  Table

  ½ tsp or 3g

• Corn

  Sweet, yellow, frozen, kernels cut off cob, unprepared

  2 cup or 272g

• Corn flour

  Whole-grain, blue (harina de maiz morado)

  1 cup or 110g

• Wheat flour

  White, all-purpose, unenriched

  4 tbsp or 31g

• Corn

  Sweet, yellow, frozen, kernels cut off cob, unprepared

  1 cup or 136g

• Mayonnaise

  Regular, with salt

  ½ cup or 110g

• Sour cream

  Cultured

  ½ cup or 115g

• Chili powder

  Spices

  1 tsp or 3g

• Paprika

  Spices

  ½ tsp or 1g

• Cayenne pepper

  Spices, red or cayenne

  1 pinch or 0.4g

• Salt

  Table

  1 tsp or 6g

• Pepper

  Spices, black

  1 tsp or 2g

• Garlic powder

  Spices

  1 tsp or 3g

• Lime juice

  Raw

  2 tsp or 10g

• Pico de gallo

  Campbell soup company, pace

  1 cup or 256g

• Salsa Tomatillo

  President's Choice

  8 oz or 227g

• Fresh cilantro

  Coriander leaves, raw

  ½ cup or 8g

• Limes

  Raw

  2 fruit or 134g

Directions

1. Corn Cakes: In a food processor, combine together the two cups of corn, butter, sugar, salt, drained white beans and blend until smooth.
2. Add the harina flour and mix until combined.
3. Add the last cup of frozen corn and pulse just for a couple seconds, keeping these kernels mostly in tact.
4. Place this mixture into a bowl and cover with saran wrap.
5. Place in the fridge for 1-12 hours.
6. Take this mixture out of the fridge and shape into 12-15 round patties about 1 to 1 1/2 inch thick.
7. When ready to cook, heat a saute pan to medium heat.
8. Drizzle the pan with a little olive oil.
9. Place four of the patties into the pan once it is hot.
10. Let the cake cook on one side for 4-6 minutes, or until golden brown.
11. Flip the corn cake and cook on the other side.
12. While they are cooking, make the cream sauce.
13. Cream sauce: Place all of the ingredients into a bowl and whisk together until smooth.
14. Serve the hot cakes with the tomatillo salsa, pico, cream sauce, chopped cilantro and a wedge of lime.