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Masa harina is a key ingredient in Mini Sweet Corn Tamale Cakes. This specialized flour is made from dried corn that has been treated with lime in a process called nixtamalization. This treatment not only enhances the nutritional value of the corn but also changes its flavor profile, giving masa harina a distinct taste that is both slightly sweet and earthy. Unlike regular all-purpose flour, masa harina has a finer texture and is specifically designed for creating delicious corn-based dishes. When used in tamale cakes, it provides a unique foundation that contributes to the cakes' moistness and rich flavor.

Mini Sweet Corn Tamale Cakes

Discover the joy of Mini Sweet Corn Tamale Cakes, a delectable twist on the classic tamale. These bite-sized treats pack a flavorful punch while being easy to prepare. Made with masa harina and sweet corn, they offer a perfect blend of savory and sweet. Enjoy them as appetizers, side dishes, or snacks at gatherings. With endless customization options, you can cater to various dietary needs. Experience the rich cultural heritage of tamales while delighting your taste buds.
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Ingredients
  

1 cup masa harina

1 teaspoon baking powder

½ teaspoon salt

1 cup sweet corn kernels (fresh or frozen)

½ cup milk (or non-dairy milk)

1/3 cup vegetable oil

1 teaspoon chili powder

¼ teaspoon cumin

2 tablespoons fresh cilantro, finely chopped

½ cup diced bell pepper (optional)

½ cup crumbled queso fresco or feta cheese (optional)

Salsa or avocado crema for serving (optional)

Instructions
 

Preheat the Oven: Preheat your oven to 375°F (190°C). Grease a mini muffin tin or line it with mini muffin liners.

    Mix Dry Ingredients: In a large bowl, whisk together the masa harina, baking powder, and salt until well combined.

      Combine Wet Ingredients: In another bowl, mix the milk, vegetable oil, chili powder, cumin, and chopped cilantro until fully blended.

        Combine Mixtures: Pour the wet mixture into the dry mixture and stir until just combined. Then fold in the sweet corn kernels, diced bell pepper (if using), and crumbled cheese for added flavor.

          Fill the Muffin Tin: Spoon the batter into the prepared mini muffin tins, filling each cup about three-quarters full.

            Bake Tamale Cakes: Bake in the preheated oven for 15-20 minutes, or until the tops are golden and a toothpick inserted into the center comes out clean.

              Cool & Serve: Allow the mini tamale cakes to cool for a few minutes in the pan before transferring to a wire rack. Serve warm with salsa or avocado crema on the side for dipping.

                Prep Time, Total Time, Servings: 15 min | 30 min | 24 mini cakes