Salsa Verde
2 tomatillos, roughly chopped
1 (4oz) can diced chilies, drained
1 green onion, thinly sliced
2 T chipped Cilantro
1 1/2 t sugar
1/4 t ground cumin
1/4 t salt
1/8 t black pepper
Pico de Gallo
1 lrg Roma Tomato
1 T Red Onion
1 T Fresh Cilantro, minced
1/2 t lime juice
Salt and Pepper to taste
Southwestern Sauce
1/2 c Mayo
1 t white vinegar
1 t water
1/2 tsp white sugar
1/2 t chili powder
1/4 t paprika
1/8 t cayenne pepper
1/4 t onion powder
1/8 t garlic powder
Corn Cakes
1 1/2 c frozen sweet corn
1/2 c butter, room temp
3 T sugar
1/8 t salt
1/2 c Corn Masa Harina-Corn flour in Mexican Food section
2 T flour
1 1/2 T olive oil
Garnish
Avacado
Cilantro
Sour Cream
Pico de Gallo
Combine all ingredients in small bowl. Toss and cover and chill at least 1 hour
Southwester Sauce
Add all ingredients in small bowl and mix until well combined. Cover and chill 1 hour
Corn Cakes
Add 1 c frozen corn in a food processor until coarsely pureed. In a medium bowl add the pureed corn, softened butter, sugar and salt. Mix until combined.
Add masa and flour and mix until no flour streaks remain.
Add remaining 1/2 c frozen corn and mix until evenly distributed
Measure 1/2 c portions and use hands to form into 3" wide patties
Add olive oil to large skillet and preheat over medium/low heat. Add patties to skillet and cook until golden brown, about 5-8 minutes. Flip and cook on other side, another 5-8 minutes.
*They seem to get really mushy when cooking. Don't worry, they set up as they cool a little bit. Just be careful when flipping. Keep oil level down, it can get foamy.
Assemble by putting salsa verde on bottom, corn cake, pico de gallo, Southwestern Sauce, garnish
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