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When it comes to comfort food, few dishes can match the warmth and satisfaction of tamales. Mini sweet corn tamale cakes take this beloved Latin American staple and transform it into a bite-sized treat that is both delicious and versatile. These delightful cakes can serve as a side dish, a snack, or even a main course, making them perfect for any occasion. Lighter than traditional tamales, they carry the essence of their corn-filled cousins while adding a unique twist that is sure to please your palate.

Mini Sweet Corn Tamale Cakes

Discover the delightful world of mini sweet corn tamale cakes with this easy and flavorful recipe! These bite-sized treats are perfect as a side dish, snack, or main course. Enjoy the comforting flavors of masa harina, sweet corn, and buttermilk combined with spices like cumin and chili powder. Whether served at a family dinner or a casual brunch, these cakes are sure to impress. Elevate your meal with fresh garnishes and savor the cultural tradition behind this beloved dish.
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Ingredients
  

1 cup masa harina (corn flour)

1 cup sweet corn kernels (fresh or frozen)

1/2 cup buttermilk

2 tablespoons vegetable oil

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1/2 teaspoon cumin powder

1/4 teaspoon chili powder (optional, for spice)

1/4 cup chopped fresh cilantro

1/4 cup crumbled queso fresco (or feta cheese)

1 jalapeño, finely chopped (optional)

Cooking spray or additional oil for the pan

Instructions
 

Prepare the Corn Mixture: In a large mixing bowl, combine masa harina, baking powder, baking soda, salt, cumin, and chili powder. Whisk together to blend the dry ingredients.

    Add Wet Ingredients: In a separate bowl, mix the buttermilk, vegetable oil, and sweet corn kernels. If using fresh corn, scrape it off the cob for better flavor.

      Combine Adjusted Mixture: Pour the wet mixture into the bowl with dry ingredients. Stir until just combined. Fold in the chopped cilantro, crumbled queso fresco, and jalapeño if desired. The batter should be thick, but not too dry.

        Preheat the Pan: Heat a non-stick skillet or griddle over medium heat. Lightly grease with cooking spray or a bit of oil.

          Cook the Cakes: Using a 1/4 cup measuring cup, scoop the batter onto the hot skillet, forming small cakes. Flatten each cake slightly with the back of the measuring cup. Cook for about 3-4 minutes on each side until golden brown and cooked through.

            Keep them Warm: As you cook the rest, keep the finished cakes warm on a plate covered with a kitchen towel.

              Serve: Enjoy them warm, garnished with additional cilantro, a dollop of sour cream, or your favorite salsa.

                Prep Time, Total Time, Servings: 15 minutes | 30 minutes | 4 servings