Sweet Corn Tamale Cake

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

Ingredients

• 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

Instructions

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!
Notes
Recipe adapted from Todd Wilbur