Sweet Corn Tamale Cakes

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Tamales are believed to be the first Mesoamerican dish created from corn. Even though the history of tamales is still unclear, most researchers believe the Aztecs made tamales 10,000 years ago. Isn't that crazy a dish that's 10,000 years old and is still eaten today? Nevertheless, we should all thank the Aztecs for making the original recipe for tamales which led to classic dishes like pork tamales and corn tamales and new dishes like sweet corn tamale cakes. 
Sweet Corn Tamales consist of a sweet corn tamale dough cooked in the air fryer to give it a golden brown color and crispy texture. The corn cakes are served on a bed of fresh homemade salsa Verde and topped with southwestern sauce, corn, and diced tomatoes. The flavor of these corn cakes is unbelievable so enjoy every bite of these delicious vegan sweet tamale corn cakes.

What are tamale cakes made of?

Corn cakes consist of masa harina, gluten-free flour, corn kernels, vegan butter, stevia, salt, and black pepper.   

How many calories are in a sweet corn tamale cake?

There are 170 calories in each sweet corn tamale cake.   

Are sweet corn tamale cakes gluten free?

Most sweet corn tamale cakes can contain all-purpose flour. However, these sweet corn cakes are made with gluten-free all-purpose flour, so they are gluten-free.  

How much carbs does corn tamale have?

Typically, corn tamales have 37 grams of carbs. However, since sweet corn tamales contain healthier ingredients such as tomatillos and onions and have a smaller portion size, there are 14.4 carbs in each sweet corn tamale.   
Author: Sarah Leadon
Average: 5 (1 vote)
Prep Time
35 mins
Cook Time
12 mins
Total Time
47 mins


Salsa Verde:
Southwestern Sauce:
Sweet Tamale Corn Cakes:


Salsa Verde:
Place the tomatillos, Serrano pepper, jalapeño pepper, onion, cilantro, stevia, cumin, salt, and black pepper into a blender and blend until smooth.   
Pour the salsa Verde into a bowl, wrap it with plastic wrap and place it in the fridge.
Southwestern Sauce:
Whisk the mayonnaise, apple cider vinegar, lemon juice, stevia, chili powder, smoked paprika, garlic paste, and salt in a small bowl until it is smooth.   
Cover the Southwestern sauce with plastic wrap and place it in the fridge until you are ready to serve the corn cakes.   
Sweet Corn Tamale Cakes:
Place 1 cup of corn into a food processor and blend until smooth. Set it aside.  
Whisk the gluten-free all-purpose flour, masa harina, stevia, salt, and black pepper in a medium bowl until combined.   
Add the vegan butter to the masa harina mixture and use a pastry blender or two forks to rub it into the dry ingredients.   
Add the blended corn mixture and the remaining half cup of corn to the masa harina mixture and mix until a dough forms.   
Scoop 1/3 cup of the sweet corn tamale cake dough into your hand and shape it into a circle that is 3/4 inch in thickness.   
Place the sweet corn tamale cake onto a plate and repeat with the remaining sweet corn tamale cake dough until you have 6 sweet corn tamale cakes.   
Preheat your air fryer to 350 °F.  
Next, spray the basket with non-stick cooking spray and add the sweet corn tamale cakes to the basket leaving 1/2 inch between each sweet corn tamale cake.   
Spray the sweet corn tamale cakes with non-stick cooking spray and cook them for 5-6 minutes until golden brown.   
Flip the sweet corn tamale cakes and coat them with non-stick cooking spray. Cook them for 5-6 minutes until they are golden brown. 
Spoon some of the salsa Verde onto a serving platter. Place the sweet corn tamale cakes on top of the sauce.   
Drizzle the southwestern sauce over the sweet corn tamale cakes and top with the corn kernels and diced tomatoes.   

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