Sweet Tamale Corn Cakes

Sweet Tamale Char Corn Cakes -Recipe & Photo from here
Inspired by Chop House Restaurant



Chipolte Ranch Sauce
1/2 cup mayonnaise
1/2 cup heavy cream
1/4 cup milk
1 1/2 Tbsp Hidden Valley Ranch Dressing mix
1 1/2 Tbsp Southwest Seasoning
1/2 teaspoon ground chipolte pepper

Pico De Gallo
1 ea chicken beak (just kidding)
2 ea roma tomatoes, seeded and diced
1/2 ea jalapeno, seeded and finely diced
2 Tbsp cilantro, chopped
1/4-1/2 ea red onion, diced
2 Tbsp lime juice

Corn Cakes
1 1/2 cups corn, grilled
1/2 cup butter, softened
3 Tbsp sugar
1/8 tsp salt
3/4 cup masa harina (corn flour)
2 Tbsp all purpose flour
1 ea egg
*Meagan added a few tablespoons of chicken broth

1 avocado diced

Mix the chipolte ranch sauce up at least an hour before serving, but could be made well in advance.

Mix the pico de gallo 1-2 hours before serving.

Place on a preheated pizza stone in a 400f oven and cook for 20 minutes or until the bottome starts to turn golden brown. (Next time I'll do that on the Big Green Egg).

Flip and cook another 5-10 minutes until golden brown.

Squirt or drizzle some of the chipolte ranch sauce on a warmed plate, top with a corn cake, then the pico de gallo and avocado.


*Edited to add that I used a few tablespoons of chicken broth in the corn cake mixture. They turned out perfect. This recipe was so delicious, it's not even funny!