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Sweet Corn Tamale Cakes - Cheesecake Factory Copycat

This Sweet Corn Tamale Cakes Recipe is a Cheesecake Factory Copycat recipe! They can be served as an appetizer or as a main dish.
Course Appetizer, Main Dish
Cuisine Mexican
Keyword copycat recipe
Prep Time 1 hour 15 minutes
Cook Time 15 minutes
Total Time 1 hour 30 minutes
Servings 4 people
Calories 628kcal
Author Jillian - a Food, Folks and Fun original!

Ingredients

SALSA VERDE:

  • 2 tomatillos roughly chopped
  • 4 ounces canned chopped green chiles drained
  • 1 green onion sliced thin
  • 2 Tablespoons fresh cilantro roughly chopped
  • 1 ½ teaspoons granulated sugar
  • ¼ teaspoon ground cumin
  • ¼ teaspoon salt
  • 1/8 teaspoon ground black pepper

PICO DE GALLO:

  • 1 large Roma tomato diced
  • 1 Tablespoon red onion diced
  • 1 Tablespoon fresh cilantro minced
  • ½ teaspoon lime juice
  • Salt and ground pepper to taste

SOUTHWESTERN SAUCE:

  • ½ cup mayonnaise
  • 1 teaspoon white vinegar
  • 1 teaspoon water
  • ½ teaspoon granulated sugar
  • ½ teaspoon chili powder
  • ¼ teaspoon paprika
  • 1/8 teaspoon cayenne pepper
  • ¼ teaspoon onion powder
  • 1/8 teaspoon garlic powder

CORN CAKES:

  • 1 ½ cups frozen sweet corn
  • ½ cup butter softened to room temperature
  • 3 Tablespoons sugar
  • 1/8 teaspoon salt
  • ½ cup corn masa harina flour
  • 2 Tablespoons all-purpose flour
  • 1 1/2 Tablespoons olive oil

GARNISHES:

  • Sour cream
  • Avocado diced
  • Fresh cilantro chopped

Instructions

MAKE SALSA VERDE:

  • Combine all ingredients in a food processor. Pulse until combined, but still a little chunky. Transfer to a small bowl, cover, and chill at least 1 hour.

MAKE PICO DE GALLO:

  • Place all ingredients in a small bowl and toss. Cover and chill at least 1 hour

MAKE SOUTHWESTERN SAUCE:

  • Add all ingredients to a small bowl and mix until well combined. Cover, and chill at least 1 hour.

MAKE CORN CAKES:

  • Add 1 cup of the frozen corn in a food processor until it's coarsely pureed. In a medium bowl add the pureed corn, softened butter, sugar, and salt. Mix until combined.
  • Add masa and flour and mix until no flour streaks remain. Add the remaining 1/2 cup of frozen corn kernels, and mix until corn is evenly distributed.
  • Measure 1/2 cup portions of the mixture and use your hands to form them into 3-inch wide patties.
  • Add the olive oil to a large skillet and preheat over medium-low 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.

ASSEMBLE:

  • Add the Salsa Verde to your platter and spread it evenly. Heat the platter in the microwave for 1 minute. Place the corn cakes on top of the warmed Salsa Verde, and evenly distribute the Pico De Gallo and Southwestern Sauce over the tops. Dollop with sour cream, and garnish with avocado and cilantro. Serve immediately.

Nutrition

Calories: 628kcal | Carbohydrates: 43g | Protein: 5g | Fat: 51g | Saturated Fat: 19g | Cholesterol: 73mg | Sodium: 721mg | Potassium: 334mg | Fiber: 4g | Sugar: 13g | Vitamin A: 1145IU | Vitamin C: 18.8mg | Calcium: 36mg | Iron: 2.3mg