The Cheesecake Factory Copycat Sweet Corn Tamale Cakes

These Sweet Corn Tamale Cakes taste just like your favorite appetizer from The Cheesecake Factory! Delicious, buttery corn cakes are topped with salsa, southwest sauce, sour cream, cilantro, and avocados to make a plate that is perfect for sharing.

I don’t know about you, but whenever I go out to eat and order a dish that I just absolutely love, I always think to myself ‘I have to figure out how to make this at home!’. One of those dishes that makes me say that every single time is the Sweet Corn Tamale Cakes from The Cheesecake Factory.

Well, I finally got around to giving them a try and they did not disappoint! They came out just like the restaurant version. The sweet cornbread like cakes are served with a southwestern flair with tomatillo salsa, fresh pico de gallo, sour cream, chunks of avocado, and a tangy southwest sauce. These corn cakes are the perfect combo of sweet and spicy. And not to mention delicious.

How to Make Sweet Corn Tamale Cakes

I know when you first glance through this ingredients list and recipe instructions, it might seem daunting, but I promise the recipe is easier to make than it looks on paper. You can also make the salsa, pico, and southwest sauce in advance, helping with the prep work and time.

Recipe Tips:

Here are a few of my trial-and-error tips to making the best sweet corn tamale cakes:

• I highly suggest making the salsa verde, pico, and southwest sauce in advance. This will help speed things up when you’re ready to make the full dish.
• You are welcome to use frozen corn for this recipe, just let it thaw first.
• You can place your corn cakes in a muffin tin for baking to help keep their shape
• Let your food processor do most of the work for you! The salsa and sauce are very easy ‘dump and go’ recipes

More of my Favorite Copycat Recipes:

• Buffalo Chicken Fries
• Rush on the Rocks Cocktail
• Lofthouse Sugar Cookies
• Frosted Lemonade

Yield: 4 servings

Sweet Corn Tamale Cakes

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These Sweet Corn Tamale Cakes taste just like your favorite appetizer from The Cheesecake Factory! Delicious, buttery corn cakes are topped with salsa, southwest sauce, sour cream, cilantro, and avocados to make a plate that is perfect for sharing.

Prep Time 30 minutes

Cook Time 40 minutes

Total Time 1 hour 10 minutes

Ingredients

Salsa Verde

• 4 tomatillos, diced
• 2 4 oz cans of diced green chilies, drain liquid from can.
• 2 minced green onion
• 4 TBSP minced fresh cilantro
• 2 1/2 tsp sugar
• 1/2 tsp cumin, ground
• 1/2 tsp salt
• 1/4 tsp black pepper

Pico De Gallo

• 2 medium tomatoes, diced
• 2 TBSP minced white onion
• 2 TBSP minced fresh cilantro
• 1/2 tsp fresh lime juice
• 1 small jalapeno, seeded, veined, and minced
• 1/4 tsp salt
• 1/4 tsp black pepper

Southwest Sauce

• 1 C mayo
• 2 tsp vinegar
• 2 tsp water
• 1 1/2 tsp sugar
• 1 tsp chili powder
• 1/2 tsp paprika
• 1/4 tsp cayenne pepper
• 1/4 tsp onion powder
• 1/4 tsp salt
• 1/4 tsp garlic powder

Sweet Corn Tamale Cakes

• 3 C can corn
• 1 C stick margarine, soft
• 6 TBSP sugar
• 1-2 pinches of salt
• 1 C masa harina
• 4 TBSP flour

Garnish

• 1 C sour cream
• 2 avocados, peeled, pitted and diced
• 4 TBSP fresh cilantro, minced

Instructions

Salsa Verde

1. Combine all ingredients in a food processor. Pulse until combined yet still chunky. Transfer to a small bowl, cover, and chill until ready to serve.

Pico de Gallo

1. Toss together all ingredients in a small bowl. Cover and chill until ready to serve.

Southwest Sauce

1. Add all ingredients to a small bowl and mix until well combined. Cover, and chill until ready to serve.

Sweet Corn Tamale Cakes

1. Preheat the oven to 400 degrees. Line a baking sheet with parchment paper.
2. Take 1 1/2 C of corn and using a food processor chop until it is coarsely pureed.
3. In a large bowl, add the butter, sugar, and salt. Mix in the pureed corn.
4. In another bowl, combine the masa harina and flour, mixing until well combined.
5. Add masa harina and flour mixture to the pureed corn and butter mixture. Mix well. Add in the remaining corn.
6. Measure 1/2 cup portions of the mixture and use your hands to form them into about 3-inch wide patties. Place each patty on the prepared baking sheet.
7. Bake for 25-30 minutes until the bottom of each patty is lightly brown. Gently flip the patties and bake for an additional 5-7 minutes.
8. Add garnish and serve hot.
   
   

Notes

If you would like the Tamale Cakes a little extra crispy:

1. Once the cakes are done baking, add a small amount of oil to a skillet over medium-low heat and add as many patties as the skillet can comfortably fit.
2. Fry in the oil until each patty is a little darker brown. Remove from the skillet and place on a paper towel lined plate to drain the oil.
3. Serve hot.