The Cheesecake Factory is my favorite “nice” restaurant to eat at. It’s pretty expensive, so we don’t go often, but when we do I always order the same thing – the Sweet Corn Tamale Cakes. It’s on the appetizer menu, but I order it as my entrée, because they are so good.
I’ve considered trying a copycat recipe at home, but the ingredient list was daunting to me. Now that the nearest Cheesecake Factory is thousands of miles away, I finally gave it a try. It was great to have this delicious dish at home, for a much lower cost. Even though I had to pay $4 for a jar of mayonnaise, it was still cheaper to make Sweet Corn Tamale Cakes at home. I left out the Salsa Verde because I couldn’t find mild chilies or tomatillos, but I didn’t feel like it was missing anything.
Copycat Recipe: The Cheesecake Factory’s Sweet Corn Tamale Cakes
Ingredients for Sweet Corn Tamale Cakes
• 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
• 1 medium tomato, 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
• 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
Corn Tamale 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) (in India, I found this labeled as maize flour)
• 2 tablespoons all-purpose flour
• 1/4 cup sour cream
• 1/2 avocado, diced
• 2 tablespoons fresh cilantro, chopped
Directions for making Sweet Corn Tamale Cakes
- Mix all ingredients for salsa verde and chill.
- Mix all ingredients for tomato salsa and chill.
- Mix all ingredients for Southwestern sauce and chill.
- Chop 1 cup of the frozen corn in a food processor until coarsely pureed. Mix with softened butter, sugar and salt. Blend well. Add masa and flour and blend well. Mix in remaining 1/2 cup of corn.
- Divide the dough into 3 parts and make 3″ wide patties with your hands. Bake at 400 degrees for 25-30 minutes or until browned on the bottom. Turn the cakes and bake an additional 5 minutes for the other side to brown.
- Dress each corn cake with each of the three sauces. Garnish with the avocado, cilantro and sour cream.