The restaurant where I ate these for the first time has been of our favorite for many years. Good food, lovely Egyptian themed interiors with humongous columns and colorful painted high ceilings and of course the mouth watering cheese cakes. 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, two years back. When we went there with her, for a few times last year, 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, more than eating or anything else. So, the last time we were there, we ended up packing up our food and leaving the restaurant.(without having dessert!!)
I miss dining there, especially this appetizer. (Which we always ordered religiously) And I have been looking for the exact recipe online. Googling it every now and then, I came across quite a few different recipes and each one claims 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!
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
- One dash 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 pieces)
- Diced scallions
Method of Preparation:
- Prepare tomato salsa by combining all prepared ingredients. Chill.
- Prepare southwestern sauce by combining all ingredients. Chill.
- 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.
- Add masa and flour and blend well. Mix in the remaining 1/2 cup of frozen corn kernels by hand.
- Heat a large non stick skillet and drop the mixture by spoon on it. Shape the cake with the spoon if it gets irregular.
- Carefully flip all cakes with a spatula after five to seven minutes and cook for another five to seven minutes until other side is browned.( keep the stove on medium to low heat)
Assembly: 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.