The recipe was for the whole meal, which included the corn cakes, topped with Pico de Gallo and Carnitas (meat). I could tell that the meat was not going to be good. I made a little just to prove myself right. It was more like a sweet barbeque sauce flavor, which just didn't work with the simple flavors of the corn cakes and Pico de Gallo. Because I knew we wouldn't be eating the meat, I made the Pico de Gallo heartier by adding some black beans. I also added cucumber because I couldn't think of a good reason not to.
This recipe came from the Aug 2006 issue of Cuisine at Home.
Tamale Corn Cakes
Makes 10-12 corn cakes; Total time: 1 hour + chilling
For the corn cakes:
3 cups simmering water
1/2 cup yellow corn meal
1/3 cup masa harina
3 cups fresh corn kernels (I used frozen extra sweet corn)
1 cup Parmesan, grated
1/2 teaspoon cayenne
salt to taste
For the batter:
2 eggs, lightly beaten with 1 tablespoon milk
1/2 cup all purpose flour
1/2 cup vegetable oil
Pico de Gallo
Lightly coat a 9x13" baking dish with nonstick spray
Whisk cornmeal gradually into simmering water, then whisk in the masa harina. Stir in the corn and cook until mixture is thick and smooth, about 5 minutes. Off heat, add Parmesan, cayenne, and salt. Spread mixture into prepared dish and chill for 1 hour. When firm, cut into cakes. Preheat oven to 200 degrees.
Dip cakes into the egg mixture, then dust with flour. Fry in oil in a saute pan over medium-high heat, browning both sides. Transfer cakes to a paper towel-lined plate or baking sheet; keep warm int the oven.
Serve warm cakes with Pico de Gallo and goat cheese.
Pico de Gallo
1 cup black beans
1 cup chopped tomatoes
1/2 cup chopped cilantro
1/2 cup chopped red onion
1 clove garlic, minced
juice of one lemon
1 tablespoon olive oil
Salt and Pepper to taste
Place ingredients in a bowl and stir to combine.
We had some avocado that would have been wonderful with this, but I completely forgot to use it!