Community Pick
Sweet Corn Tamale Cakes the Cheesecake Factory
photo by Ashley Cuoco
- Ready In:
- 1hr
- Ingredients:
- 34
- Serves:
-
4
ingredients
-
Salsa Verde
- 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
-
For Tomato Salsa
- 1 medium tomatoes, diced
- 1 tablespoon minced Spanish 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
-
For Southwestern Sauce
- 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
-
For Cakes
- 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 all-purpose flour
-
For Garnish
- 1⁄4 cup sour cream
- 1⁄2 avocado, diced
- 2 tablespoons fresh cilantro, chopped
directions
- Prepare salsa verde by combining all prepared ingredients. Chill.
- Prepare tomato salsa by combining all prepared ingredients. Chill.
- Prepare southwestern sauce by combining all ingredients. Chill.
- Preheat oven to 400°F.
- Prepare the tamale cakes by chopping 1 cup of the frozen corn in a food processor until it's coarsely pureed. Combine pureed corn with softened butter, sugar, and salt. Blend well.
- Add masa and flour and blend well. Mix in the remaining 1/2 cup of frozen corn kernels by hand.
- Measure 1/2 cup portions of the mixture and form it into 3" wide patties with your hands. Arrange the patties on a baking sheet and bake for 25 to 30 minutes or until the cakes are browned on the bottom.
- Carefully flip all cakes with a spatula and bake for an additional 5 to 7 minutes or until other side is browned.
- Assembly: Place all three cakes on a warmed serving platter. Dollop each with one of the three sauces. Garnish with diced avocado, cilantro and a dollop of sour cream.
Questions & Replies
Reviews
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I worked at Cheesecake Factory a few years ago and this was my favorite item on the menu. I looked up the recipe one day (the cooks let me) and this is the EXACT recipe. I only prepare the corncakes and the red salsa (and top with avocado and sour cream), omitting the salsa verde and southwestern sauce--still excellent and much less work!! The way they cook it is on a skillet, NOT in the oven. Just cook on low-med heat like you would pancakes until very golden brown. YUM.
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I was very pleased to discover that these taste just as good as the ones at The Cheesecake Factory! I have made them several times now and everyone always loves them. However, I agree with a previous review, you have to eat these right away b/c they don't taste as good when they are cold. I only make the southwestern salsa and the green salsa. I have never made the red one but the other two are great! Make this recipe... you won't be disappointed.
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I made this about a year ago and decided to look it up and make it again for some food photography. The sweet cake and spices are great. The sauces are surprisingly mild, but then I cut the jalepeno to not use the tip or white parts inside. The last time I tried store bought salsa verde to save time, but this time I made the recipe and was much much improved. We have found that you must serve the cakes piping hot. If they start to cool down (which happens on a cool plate in cool sauces), the cake loses its punch. The hot/cool is about as important as the sweet/spicy, creamy crunchy. Instead of 4 cakes, I make 6 smaller cakes and there is still too much southwestern sauce and salsa verde. You could easily double the cake and tomato salsa portions to get 8. Make 50% more salsa verde for 12 cakes. I hadn't seen the review to do it on the stove, and it didn't brown up enough on parchment paper, so the pictures I posted w/ black specs is from a blowtorch to get color/crunch.
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RECIPE SUBMITTED BY
<p>I'm a single mom of 2 great kids. I go to college full time, work as a writing tutor and also work at the county collector's office.</p>