Cheesecake Factory Sweet Corn Tamale Cakes

Cheesecake Factory Sweet Corn Tamale Cakes

from jenaroundtheworld.com
75 min
4 servings

These sweet corn tamale cakes can be served as an appetizer or as a main dish.

Ingredients

  • Sour Cream
  • Avocado
  • Cilantro
  • Lime Wedges
  • 1 ½ cups frozen sweet corn
  • ½ cup butter softened to room temperature
  • 3 Tablespoons sugar
  • 1/8 teaspoon salt
  • ½ cup masa harina flour
  • 2 Tablespoons all-purpose flour
  • 1 1/2 Tablespoons olive oil
  • ½ cup mayonnaise
  • 1 teaspoon white vinegar
  • 1 teaspoon water
  • ½ teaspoon granulated sugar
  • ½ teaspoon chili powder
  • ¼ teaspoon paprika
  • 1/8 teaspoon cayenne pepper
  • ¼ teaspoon onion powder
  • 1/8 teaspoon garlic powder
  • 1 large Roma tomato diced
  • 1 Tablespoon red onion diced
  • 1 Tablespoon fresh cilantro minced
  • ½ teaspoon lime juice
  • Salt and ground pepper to taste
  • 2 tomatillos roughly chopped
  • 4 ounces canned chopped green chiles drained
  • 1 green onion sliced thin
  • 2 Tablespoons fresh cilantro roughly chopped
  • 1 ½ teaspoon granulated sugar
  • ¼ teaspoon ground cumin
  • ¼ teaspoon salt
  • 1/8 teaspoon ground black pepper

Directions

  1. 1

    To make the salsa verde: Combine all ingredients in a food processor.

  2. 2

    Pulse until combined. Don't puree it. You want it to be a little chunky. Transfer to a small bowl and set aside.

  3. 3

    To make the pico de gallo: Be sure to chop all the ingredients to the same size.

  4. 4

    Then, place all ingredients in a small bowl and toss. Now, set aside.

  5. 5

    To make the Southwestern sauce: Add all ingredients to a small bowl and mix until well combined. Set aside until ready to use.

  6. 6

    To make the Sweet Tamale Corn Cakes: Add 1 cup of frozen corn kernels in a food processor until it's coarsely pureed.

  7. 7

    In a medium bowl add the pureed corn, softened butter, sugar, and salt. Mix until combined.

  8. 8

    Add masa and flour and mix well. Add the remaining 1/2 cup of frozen corn kernels, and mix until corn is evenly distributed.

  9. 9

    Using your hands, make 4 equal portions and form them into patties.

  10. 10

    Add the olive oil to a large skillet and preheat over medium-low heat.

  11. 11

    Add the patties to the skillet and cook until golden brown, about 5-8 minutes.

  12. 12

    Flip and cook the other side until golden brown, another 5-8 minutes.

  13. 13

    To assemble the cakes, take some of the salsa verde and spread it across your plate. Heat it in a microwave for a minute to warm it through.

  14. 14

    Place the corn cakes on top of the Salsa Verde, and then top with Pico De Gallo and Southwestern Sauce.

  15. 15

    Then, you can garnish with sour cream, avocado, and cilantro. Serve immediately.