Go Back
Mini sweet corn tamale cakes are a delightful fusion of flavors and textures, capturing the essence of traditional tamales in a modern, bite-sized form. These small, savory cakes are not only visually appealing but also bursting with the sweet, earthy taste of corn, making them an ideal choice for a variety of occasions. Whether served as an appetizer at a festive gathering, a tasty snack for a cozy family meal, or a unique side dish to complement a main course, mini sweet corn tamale cakes are sure to impress.

Mini Sweet Corn Tamale Cakes

Discover the deliciousness of mini sweet corn tamale cakes, a fun twist on traditional tamales that captures the essence of Latino cuisine in a bite-sized treat. Made with masa harina and sweet corn, these savory cakes are perfect as appetizers, snacks, or side dishes. Easy to prepare, they offer a blend of flavors and textures that are sure to impress. With simple ingredients and endless customization options, experience the joy of creating these delightful cakes for any occasion!
Print Recipe Pin Recipe

Ingredients
  

1 cup masa harina (corn flour)

1 cup fresh or frozen sweet corn kernels

1/2 cup vegetable broth (low-sodium)

1/4 cup milk (dairy or non-dairy)

1/4 cup unsalted butter, melted

2 tablespoons sugar

1 teaspoon baking powder

1 teaspoon salt

1/2 teaspoon chili powder (optional for a kick)

1/2 cup diced jalapeños (optional for heat)

1/4 cup chopped cilantro for garnish

Sour cream or Greek yogurt for serving (optional)

Instructions
 

Preheat the Oven: Preheat your oven to 375°F (190°C) and lightly grease a mini muffin tin.

    Prepare the Batter: In a large mixing bowl, combine masa harina, baking powder, salt, and chili powder (if using). Mix well.

      Add Wet Ingredients: In another bowl, mix together the vegetable broth, milk, melted butter, and sugar. Stir until well combined.

        Combine: Pour the wet ingredients into the dry ingredients and mix until just combined. Fold in sweet corn and jalapeños if using.

          Fill the Muffin Tin: Using a tablespoon, fill each mini muffin cup about three-quarters full with the tamale batter.

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

              Cool and Serve: Once baked, let the tamale cakes cool in the tin for about 5 minutes, then carefully remove them and transfer them to a wire rack. Serve warm, garnished with chopped cilantro and a dollop of sour cream or Greek yogurt if desired.

                Enjoy: These delightful mini sweet corn tamale cakes can be served as appetizers, snacks, or alongside a salad for a delightful meal!

                  Prep Time, Total Time, Servings: 15 mins | 35 mins | 24 mini cakes