SWEET CORN TAMALE CAKES

Published Date: September 12, 2020 | Last Updated: March 20, 2023
Have you ordered this amazing appetizer at the Cheesecake Factory? Try it! Unreal! This is my (slightly lightened up) version, which includes three recipe components (4 if you include my Pico De Gallo recipe). It’s worth it!
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Have you ordered this amazing appetizer at the Cheesecake Factory? Try it! Unreal! This is my (slightly lightened up) version, which includes three recipe components (4 if you include my Pico De Gallo recipe). It’s worth it!

 

 

Sweet Corn Tamale Cakes

These are unreal! Three delicious components, thank me later. 😉  
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Prep Time 35 minutes
Cook Time 25 minutes
Total Time 1 hour
Servings: 6
Course: Side Dish
Ingredients Method

Ingredients
  

Salsa Verde
  • 2 tomatillos, diced
  • 4 oz can of mild diced green chiles
  • 1 green onion, diced
  • 1/4 bunch cilantro, stems removed and minced
  • 1 tsp granulated sugar
  • 1/4 tsp ground cumin
  • 1/4 tsp salt
  • pinch pepper
Corn Cakes
  • 1 1/2 cups corn (thawed from frozen works best), divided
  • 1/2 cup butter softened to room temperature
  • 3 T sugar
  • 1/2 tsp salt
  • 2 T all-purpose flour
  • 1/2 cup plus 2 T Masa Harina flour (corn flour)
Southwestern Sauce
  • 1/2 cup mayo
  • 1 tsp white vinegar
  • 1 tsp water
  • 1 tsp sugar
  • 1/2 tsp chili powder
  • 1/4 tsp paprika
  • 1/4 tsp garlic powder
  • 1/4 tsp salt

Method
 

Salsa Verde
  1.  Combine ingredients and blend in a blender until smooth. Refrigerate until serving.
Corn Cakes
  1. Preheat oven to 400° F.
  2. Combine flours, salt, and sugar. Mix well.
  3. Add softened butter and with a pastry blender or two forks, mash to combine.
  4. Take 1 cup of the corn and pulse it in a food processor until smooth. Empty contents of the food processor into the butter/flour bowl, then add the remaining 1/2 cup corn kernels into the same bowl. Mix to combine.
  5. Measure out 1/3 cup of corn cake dough, and pat the dough into a disk shape, about 3/4 inch tall. Lay 6 of the corn cakes on a baking sheet lined with parchment paper.
  6. Bake for 20-25 minutes, flipping over halfway through baking.
Southwestern Sauce
  1. Combine all ingredients and mix until smooth.
  2. Empty contents into a sandwich-sized ziplock baggie, and refrigerate.
  3. When ready to serve, snip the tip of the bag and drizzle on top of the corn cake.

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Recipe Rating




  1. I made these exactly according to the recipe and the cakes didn’t hold their shape in the oven, almost like they were too liquid. Is there any reason that might have happened?

    Regardless, they tasted amazing!! Thanks for the great recipe.

    Reply

  2. Mine corn cakes came out very dry and crumbled when I flipped them. I thought they were dry when I formed the patties, but I thought maybe the butter would melt in the oven and stick it all together. What might I have done wrong?

    Reply

    1. Hi Mary, mine never come out dry, so I’m not quite sure! Did you use frozen corn or fresh corn? That could affect the moisture content. I prefer to use frozen corn that has been thawed.

      Reply
Ambers-Kitchen-Sourdough-Bread-2

Hi! I'm Amber

I'm obsessed with all things food and a mom to five. Baking bread and using my instant pot are my favorite things to do in the kitchen, and I can't wait to bring all that I have learned to you! Connect with me on Instagram because there's where I basically live these days.