Ingredients
2tomatillosdiced
4ozmild green chiliesdrained and diced
1green onionminced
2tbspfresh cilantrominced
1¼tspgranulated sugar
¼tspground cumin
¼tspsalt
1pinchground black pepper
2mediumtomatoes
1tbspminced onion
1tbspfresh cilantrominced, divided
¼tsplime juice
½smalljalapenoseeded and minced
1dashsalt
1dashground black pepper
½cupmayonnaise
1tspwhite vinegar
1tspwater
¾tspgranulated sugar
½tspchili powder
¼tsppaprika
1pinchCayenne pepper
1pinchonion powder
1dashsalt
1dashgarlic powder
1½cups sweet corndivided
½cupbuttersoftened
3tbspsugar
1pinchsalt
½cupcorn masa harina flourcorn flour
2tbspall-purpose flour
¼cupsour cream
½avocadoavocadodiced
2tbspfresh cilantrochopped
Preparation
Make the salsa verde by putting the tomatillos, mild green chilies, green onion, fresh cilantro, granulated sugar, ground cumin, salt, and ground black pepper in a food processor for 5 to 10 seconds. Put in the refrigerator to chill.
Put the tomatoes, diced onion, fresh cilantro, lime juice, jalapeno, salt, and ground black pepper in a food processor for 5 to 10 seconds. Put in the refrigerator to chill as well.
Mix together mayonnaise, white vinegar, water, granulated sugar, chili powder, paprika, cayenne pepper, onion powder, salt, and garlic powder in a small bowl.
Put 1 cup of the frozen corn with the butter, sugar, and salt in a food processor. Blend well.
Move the ingredients to a bowl. Add the cornflour, the remaining corn, and all-purpose flour and blend well.
Measure ¼ cup portions of the mixture and form it into patties with your hands. Add 2 tablespoons of canola oil to a pan and heat onto medium-high.
Cook the patties for 3 to 5 minutes or until browned, flip and continue to cook until all sides are browned.
Place all the cakes on a warmed serving platter. Add a spoonful of the salsa verde and pico de gallo salsa.
Garnish with diced avocado, the Southwestern sauce, cilantro, and a dollop of sour cream.
