Chilli Corn Tamale Cakes
Golden, crispy, and bursting with bold flavors, Chilli Corn Tamale Cakes are a savory delight that combines the sweetness of fresh corn with the gentle heat of green chilies and optional jalapeño for a fiery kick. Made from a perfectly seasoned cornmeal batter enriched with cheddar cheese, these pan-fried cakes are delightfully soft on the inside with a satisfying crunch on the outside. Topped with a creamy dollop of sour cream, a sprinkle of fresh cilantro, and a squeeze of zesty lime, these tamale cakes offer a vibrant fusion of textures and tastes. Perfect as an appetizer, snack, or light dinner, they’re easy to make in under 30 minutes and are sure to be a crowd-pleaser.
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Recipe Information
Ingredients
- 1 cup cornmeal
- 0.5 cup all-purpose flour
- 1 teaspoon baking powder
- 0.5 teaspoon salt
- 1 tablespoon granulated sugar
- 4 tablespoons unsalted butter, melted
- 0.75 cup whole milk
- 1.5 cups fresh sweet corn kernels (or thawed frozen corn)
- 1 medium green chili, finely diced
- 1 small jalapeño, finely diced (optional, for extra heat)
- 0.5 cup cheddar cheese, shredded
- 2 tablespoons vegetable oil (for frying)
- 0.5 cup sour cream (for garnish)
- 2 tablespoons cilantro, chopped (for garnish)
- 4 pieces lime wedges (for serving)
Instructions
In a large bowl, whisk together the cornmeal, flour, baking powder, salt, and sugar.
Add the melted butter and milk to the dry ingredients, stirring until just combined.
Fold in the sweet corn, green chili, jalapeño (if using), and shredded cheddar cheese. Mix until evenly distributed.
Using your hands, shape the mixture into small patties, about 3 inches in diameter and 1/2 inch thick. Depending on the size, you should get 8-10 cakes.
Heat a large skillet over medium heat and add the vegetable oil.
Place the tamale cakes in the skillet and cook for 3-4 minutes per side, or until golden brown and cooked through. Work in batches if necessary to avoid overcrowding the skillet, adding more oil as needed.
Once cooked, transfer the cakes to a plate lined with paper towels to drain any excess oil.
Serve the tamale cakes warm, topped with a dollop of sour cream and a sprinkle of chopped cilantro. Garnish with lime wedges on the side for an extra burst of flavor.
Nutrition Facts
Calories |
2497 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 129.2 g | 166% | |
| Saturated Fat | 62.2 g | 311% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 266 mg | 89% | |
| Sodium | 2166 mg | 94% | |
| Total Carbohydrate | 295.1 g | 107% | |
| Dietary Fiber | 25.6 g | 91% | |
| Total Sugars | 47.5 g | ||
| Protein | 55.0 g | 110% | |
| Vitamin D | 2.3 mcg | 12% | |
| Calcium | 786 mg | 60% | |
| Iron | 10.4 mg | 58% | |
| Potassium | 1798 mg | 38% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
