A delightful twist on the classic tamale cakes, these golden corn cakes are paired with vibrant toppings for a flavorful experience.
Preheat your oven to 400°F (200°C).
Preheating ensures even cooking and a perfect texture for the cakes.
In a food processor, coarsely puree 1 cup of the fresh corn.
Pulse the corn gently to maintain some texture for added flavor.
In a mixing bowl, combine the pureed corn, butter, sugar, and salt. Mix until smooth.
Ensure the butter is softened for easier mixing.
Add the masa harina and all-purpose flour to the mixture and blend well.
Mix until just combined to avoid overworking the batter.
Stir in the remaining 0.5 cup of fresh corn by hand.
Adding whole corn kernels provides a delightful texture.
Form the mixture into 3-inch patties and place them on a baking sheet.
Use damp hands to prevent sticking while shaping the patties.
Bake the patties for 25 minutes, then flip and bake for an additional 5 minutes until golden brown.
Flipping ensures even browning on both sides.
While the cakes bake, dice the tomatoes and onion, and mix with cilantro, lime juice, salt, and cumin to prepare the salsa.
Let the salsa sit for a few minutes to allow the flavors to meld.
Serve the corn cakes topped with the salsa, a dollop of sour cream, and slices of avocado.
Arrange the toppings artistically for an appealing presentation.
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