Go Back
Welcome to the delightful world of mini sweet corn tamale cakes, where traditional flavors meet modern convenience. This innovative dish beautifully captures the essence of tamales while transforming them into bite-sized treats that are perfect for any occasion. Whether you're looking for a savory snack, an elegant appetizer, or a satisfying main dish, these mini cakes are versatile enough to please a variety of palates and fit seamlessly into any menu.

Mini Sweet Corn Tamale Cakes

Dive into the delicious world of mini sweet corn tamale cakes! These bite-sized treats combine the rich flavors of traditional tamales with modern convenience, making them ideal for any occasion. With simple ingredients like masa harina, sweet corn, and your favorite cheese, these versatile cakes are easy to prepare and perfect for sharing. Whether it's a family gathering or a casual snack, these tamale cakes are sure to impress and satisfy any palate!
Print Recipe Pin Recipe

Ingredients
  

1 cup masa harina

1 cup sweet corn kernels (fresh, frozen, or canned)

1/2 cup vegetable broth

1/4 cup unsalted butter, softened

1/2 teaspoon baking powder

1 teaspoon chili powder

1 teaspoon cumin

1/2 teaspoon salt

1/2 cup grated cheese (cheddar or queso fresco)

1/4 cup chopped fresh cilantro

1/4 cup diced red bell pepper

Cooking spray or oil for greasing the pan

Instructions
 

Prepare the Mixture: In a large mixing bowl, combine masa harina, baking powder, chili powder, cumin, and salt. Mix well to distribute the dry ingredients evenly.

    Add Wet Ingredients: Gradually fold in the softened butter and vegetable broth until a smooth batter forms.

      Incorporate Corn and Vegetables: Gently stir in the sweet corn, grated cheese, chopped cilantro, and diced red bell pepper until just combined.

        Preheat the Oven: Preheat your oven to 375°F (190°C).

          Prepare Baking Pans: Lightly grease a mini muffin tin or a small cake pan with cooking spray or oil, ensuring each cavity is well coated.

            Fill the Molds: Spoon the tamale cake mixture into the prepared muffin tin, filling each cavity about 3/4 full.

              Bake: Place the muffin tin in the oven and bake for 18-20 minutes, or until the tops are golden and a toothpick inserted into the center comes out clean.

                Cool: Remove the mini tamale cakes from the oven and let them cool in the tin for 5 minutes. Then transfer them to a wire rack to cool completely.

                  Serve: These mini sweet corn tamale cakes can be served warm or at room temperature. For an extra kick, top them with salsa, avocado crema, or your favorite hot sauce.

                    Prep Time, Total Time, Servings: 15 min | 35 min | 12-16 servings