1-Start with the salsa verde: Mix 1 cup diced tomatillos (drained), 1/4 cup diced green chilies, 1 tablespoon minced garlic, 1 tablespoon minced cilantro, 1/2 teaspoon ground cumin, salt and pepper to taste, and a pinch of sugar, then chill it in the fridge.

2-Next, prepare the tomato salsa: Combine 1 medium tomato (diced), 2 tablespoons minced onion, 2 tablespoons minced cilantro, 1/4 teaspoon ground cumin, 1 small seeded and minced jalapeno, a dash of salt, and a dash of pepper, then chill.

3-Mix the southwestern sauce: Blend 1/2 cup sour cream, 1/2 teaspoon ground cumin, 1/4 teaspoon chili powder, 1/4 teaspoon smoked paprika, salt and pepper to taste, a pinch of sugar, a dash of garlic powder, and a dash of onion powder, then chill.

4-Preheat your oven to 400°F (204°C) to get ready for baking the cakes.

5-Chop 1 cup of frozen corn kernels coarsely, either in a food processor or by hand, for that perfect texture.

6-In a bowl, blend the chopped corn with 4 tablespoons softened butter, 1 tablespoon sugar, and 1/2 teaspoon salt until well combined.

7-Add 1/2 cup masa harina and 1/4 cup all-purpose flour to the mixture; stir thoroughly to form a dough.

8-Fold in the remaining 1 cup of whole frozen corn kernels by hand for added crunch.

9-Shape the mixture into patties using 1/2 cup portions, making each about 3 inches wide.

10-Place the patties on a baking sheet and bake for 25-30 minutes until the bottoms are browned, then carefully flip and bake for another 5-7 minutes until the other side is browned.

11-Serve the cakes warm on a platter, topping each with your choice of salsa verde, tomato salsa, or southwestern sauce, and garnish with diced avocado, chopped cilantro, and a dollop of sour cream.