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Recipe Ingredients

  • 1/2 c. green Verde sauce (green enchilada sauce)
  • 1/2 c. fresh cilantro
  • 1 Tbsp. chopped jalapenos
  • 4 green onions, sliced
  • 1 1/2 c. frozen corn, thawed
  • 1/2 c. very soft butter
  • 3 Tbsp. granulated sugar
  • 1/4 tsp. salt
  • 1/2 c. masa harina
  • 2 Tbsp. all-purpose flour
  • 2 medium Roma tomatoes, diced
  • 1/4 c. diced green bell pepper
  • 1 tsp. grated lime peel
  • 1 Tbsp. lime juice
  • 1/2 c. Daisy Sour Cream
  • 2 Tbsp. mayonnaise
  • 1
  • Tbsp. taco seasoning mix

Recipe Directions

Heat the oven to 400 degrees. In a food processor, combine the enchilada sauce, 1/4 c. of the cilantro, the jalapeños and 2 of the green onions. Cover and process for 20 to 30 seconds or until smooth. Pour in to a small container and refrigerate. Rinse the food processor bowl. Place 1 c. of the corn in the food processor. Cover and process for 20 to 30 seconds or until smooth. Add the butter, sugar and a pinch of the salt. Cover and process for 30 seconds or until smooth and well combined. Add the masa harina and the flour. Cover and pulse for 4 or 5 times or just until moistened. Stir in the remaining 1/2 c. corn. Turn the dough onto a work surface lightly coated with masa harina. Roll the dough into a log. Cut in 8 portions. Pat each portion into a 3-inch round. Place on an ungreased cookie sheet. Bake the cakes for 15 minutes or until the bottom is a deep golden brown. Turn the cakes over and bake for 5 minutes longer or until golden brown. Meanwhile, chop the remaining 1/4 cup cilantro. In medium bowl, mix the cilantro, tomatoes, bell pepper, lime peel, lime juice and remaining salt. In a small bowl, mix 1/3 c. of the sour cream, the mayonnaise and taco seasoning. To serve, pour the chilled green sauce on a serving platter. Top with the hot corn cakes. Spoon the tomato mixture over each corn cake. Drizzle with the sour cream sauce. Dollop the cakes with the remaining sour cream.

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