Sweet Corn Tamale Cakes - Cheesecake Factory Copycat
This Sweet Corn Tamale Cakes Recipe is a Cheesecake Factory Copycat recipe! They can be served as an appetizer or as a main dish.
Ingredients
- 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
- ⅛ teaspoon ground black pepper
- 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
- ½ cup mayonnaise
- 1 teaspoon white vinegar
- 1 teaspoon water
- ½ teaspoon granulated sugar
- ½ teaspoon chili powder
- ¼ teaspoon paprika
- ⅛ teaspoon cayenne pepper
- ¼ teaspoon onion powder
- ⅛ teaspoon garlic powder
- 1 ½ cup frozen sweet corn
- ½ cup butter (softened to room temperature)
- 3 Tablespoons sugar
- ⅛ teaspoon salt
- ½ cup corn masa harina flour
- 2 Tablespoons all-purpose flour
- 1 ½ Tablespoon olive oil
- Sour cream
- Avocado (diced)
- Fresh cilantro (chopped)
Directions
- 1
Combine all ingredients in a food processor. Pulse until combined, but still a little chunky. Transfer to a small bowl, cover, and chill for at least 1 hour.
- 2
Place all ingredients in a small bowl and toss. Cover and chill for at least 1 hour.
- 3
Add all ingredients to a small bowl and mix until well combined. Cover and chill for at least 1 hour.
- 4
Add 1 cup of the frozen corn to a food processor until it's coarsely pureed. Add the pureed corn, softened butter, sugar, and salt to a medium bowl. Mix until combined.
- 5
Add the Salsa Verde to your platter and spread it evenly. Heat the platter in the microwave for 1 minute. Place the corn cakes on the warmed Salsa Verde, and evenly distribute the Pico De Gallo and Southwestern Sauce over the tops. Dollop with sour cream, and garnish with avocado and cilantro. Serve immediately.