Sweet Corn Tamale Cakes

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“This is a copycat recipe from the Cheesecake Factory. It is a "Top Secret Restaurant Recipes" authored by Todd Wilbur. I haven't made this yet, but it sounds very good. I think this will be a very easy recipe to prepare. Don't be intimidated by the long list of ingredients. there are three simple sauces that are part of this recipe. If you try this before I do, please review it and let me know how it turned out. Prep time is a guesstimation.”
1hr 7mins
4 Corn Cakes

Ingredients Nutrition


  1. Prepare SALSA VERDE by combining all ingredients in a food processor on high speed. Cover and chill.
  2. Prepare TOMATO SALSA by combining all ingredients in a small bowl. Cover and chill.
  3. Prepare SOUTHWESTERN SAUCE by combining all ingredients is a small bowl. Cover and chill.
  4. Preheat oven to 400°F.
  5. For the TAMALE CAKES coarsely puree 1 cup of the frozen corn in a food processor.
  6. Combine pureed corn with softened butter, sugar and salt.
  7. Blend well with electric mixer until smooth.
  8. Add masa and flour and blend well.
  9. Mix in the remaining 1/2 cup of frozen corn by hand.
  10. Measure 1/2 cup portions and form into 3-inch patties.
  11. arrange patties on a baking sheet and bake 25 to 30 minutes, or until the cakes are browned on the bottom.
  12. Carefully flip cakes with a spatula and bake for an additional 5 to 7 minutes or until other side is browned.
  13. While the cakes are baking, spoon some Salsa Verde onto a platter.
  14. Coat the entire plate with about 1/4 in of the salsa.
  15. Arrange the Tamale Cakes on the Salsa Verde.
  16. Spoon a dollop of sour cream on to each cake.

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