Cheesecake Factory Sweet Corn Tamale Cake
Cheesecake Factory Sweet Corn Tamale Cake
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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

Cheesecake Factory Sweet Corn Tamale Cake
Cheesecake Factory Sweet Corn Tamale Cake by Pete Stott

Written by Allfoodrecipes

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