The copycat recipe for Cheesecake Factory's Sweet Corn Tamale Cakes one of our favorite appetizers.
Add all ingredients to a small bowl and mix until well combined. Cover, and chill for 1 hour.
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.
Toss together all prepared ingredients in a small bowl. Cover and chill for 1 hour
Coarsely chop 1 cup of the frozen corn (this can be done in a food processor if preferred).
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.
Measure 1/2 cup portions of the mixture and use your hands to form the mixture into 3-inch wide patties like “little cakes”.
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.
Add the Salsa Verde to your platter and spread it evenly. Place the corn cakes on top.
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.