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Cheesecake Factory's Sweet Corn Tamale Cakes

The copycat recipe for Cheesecake Factory's Sweet Corn Tamale Cakes one of our favorite appetizers.

Course: Appetizer
Cuisine: Mexican
Keyword: Copycat Recipe
Author: Kami | NoBiggie.net
Southwest Sauce:
  • 1/2 cup mayo
  • 2 teaspoons white vinegar
  • 1 teaspoon water
  • 1/2 teaspoon granulated sugar
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon smoked paprika
  • 1/8 teaspoon cayenne pepper
  • 1/4 teaspoon onion powder
  • 1/8 teaspoon garlic powder
  • 1 1/2 cups frozen sweet corn
  • 1/2 cup butter  softened to room temperature
  • 2 tablespoons sugar
  • 1/8 teaspoon salt
  • 1/2 cup corn masa harina flour
  • 2 tablespoons all-purpose flour
  • 1 1/2 tablespoons olive oil
  • 1 large Roma tomato diced
  • 1 tablespoon red onion diced
  • 1 tablespoon fresh cilantro minced minced
  • 1/2 teaspoon lime juice
  • salt and pepper to taste
  • 2 tomatillos roughly chopped roughly chopped
  • 1 4oz. can green chiles drained and chopped
  • 1 green onion sliced thin
  • 2 tablespoons fresh cilantro roughly chopped
  • 1 1/2 teaspoons granulated sugar
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • sour cream
  • 1 avocado diced diced
  • fresh cilantro chopped
Make the Southwest Sauce:
  1. Add all ingredients to a small bowl and mix until well combined. Cover, and chill for 1 hour.

Make the Salsa Verde:
  1. Blend all ingredients together in a blender (or in a food processor). Pulse until combined to your preference…a little chunky if preferred. Transfer to a small glass bowl, cover, and chill for 1 hour.

Make the Pico De Gallo:
  1. Toss together all prepared ingredients in a small bowl. Cover and chill for 1 hour

Make the Sweet Corn Tamale Cakes:
  1. Coarsely chop 1 cup of the frozen corn (this can be done in a food processor if preferred).

  2. In a medium sized bowl add the chopped corn, 1/2 cup of frozen whole corn kernels, softened butter, masa, flour sugar, and salt. Mix all until combined.

  3. Measure 1/2 cup portions of the mixture and use your hands to form the mixture into 3-inch wide patties like “little cakes”.

  4. Add the olive oil to a large skillet set over medium heat. Add the patties to the skillet and cook until golden brown, about 5-8 minutes. Flip and cook the other side until golden brown, another 5-8 minutes.

  1. Add the Salsa Verde to your platter and spread it evenly. Place the corn cakes on top.

  2. Garnish each cake with a little sour cream, chunks of fresh avocado, chopped cilantro, Pico De Gallo and drizzle the Southwestern sauce over the top. Serve warm.