Cheesecake Factory Sweet Corn Tamale Cake (Copycat)
Tender, buttery corn cakes topped with tomatillo salsa, pico de gallo,
southwestern sauce, avocadoes, cilantro and sour cream! A true
Cheesecake Factory Favorite brought into your own kitchen!!
Easy to make and really fast with a food processor!
Sweet Corn Tamale Cake
Serves: 6 Servings
- 2 tomatillos, diced
- 4 ounces mild green chilies, drained and diced
- 1 green onion, minced
- 2 tablespoons fresh cilantro, minced
- 1 1/4 teaspoons granulated sugar
- 1/4 teaspoon ground cumin
- 1/4 teaspoon salt
- 1 pinch ground black pepper
- 2 medium tomatoes,
- 1 tablespoon minced onion
- 1 tablespoon fresh cilantro, minced
- 1/4 teaspoon lime juice
- 1/2 small jalapeno, seeded and minced
- 1 dash salt
- 1 dash ground black pepper
- 1/2 cup mayonnaise
- 1 teaspoon white vinegar
- 1 teaspoon water
- 3/4 teaspoon granulated sugar
- 1/2 teaspoon chili powder
- 1/4 teaspoon paprika
- 1 pinch cayenne pepper
- 1 pinch onion powder
- 1 dash salt
- 1 dash garlic powder
- 1 1/2 cups frozen sweet corn
- 1/2 cup butter, softened
- 3 tablespoons sugar
- 1 pinch salt
- 1/2 cup corn masa harina flour (corn flour)
- 2 tablespoons allpurpose flour
- 1/4 cup sour cream
- 1/2 avocado, diced
- 2 tablespoons fresh cilantro, chopped
1. Make the salsa verde by putting the tomatillos, mild green chilies, green onion, 2 tablespoons fresh
cilantro, granulated sugar, ground cumin, salt and 1 pinch ground black pepper in a food processor for 10 seconds. Put in the refrigerator to chill.
2. To make the tomato salsa put the tomatoes, diced onion, 1 tablespoon fresh cilantro, 1/4 teaspoon lime juice, 1/2 small jalapeno, 1 dash salt and 1 dash ground black pepper in a food processor for 10 seconds. Put in the refrigerator to chill.
3. To make the southwestern sauce, put 1/2 cup mayonnaise, 1 teaspoon white vinegar, 1 teaspoon water, 3/4 teaspoon granulated sugar, 1/2 teaspoon chili powder, 1/4 teaspoon paprika, 1 pinch cayenne pepper, 1 pinch onion powder, 1 dash salt and 1 dash garlic powder in a small bowl and mix.
4. To Make the Tamale Cakes, put 1 cup of the frozen cornwith the butter, sugar, and salt in a food
processor. Blend well. Move the ingredients to a bowl. Add the corn flour, remaining corn and all purpose flour and blend well.
5. Measure ¼ cup portions of the mixture and form it into patties with your hands. Add 2 tablespoons of
canola oil to a pan and heat onto medium high. Cook the patties for 35 minutes or until browned, flip and continue to cook until browned.
6. To assemble, Place all the cakes on a warmed serving platter. Add a spoonful of the salsa verde and pico de gallo salsa. Garnish with diced avocado, the southwestern sauce, cilantro and a dollop of sour cream.
7. Enjoy! You’ve earned it!
Recipe adapted from Todd Wilbur