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!
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. 😉
Print
Pin
Rate
Servings: 6
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
Instructions
Salsa Verde
- Combine ingredients and blend in a blender until smooth. Refrigerate until serving.
Corn Cakes
- Preheat oven to 400° F.
- Combine flours, salt, and sugar. Mix well.
- Add softened butter and with a pastry blender or two forks, mash to combine.
- 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.
- 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.
- Bake for 20-25 minutes, flipping over halfway through baking.
Southwestern Sauce
- Combine all ingredients and mix until smooth.
- Empty contents into a sandwich-sized ziplock baggie, and refrigerate.
- When ready to serve, snip the tip of the bag and drizzle on top of the corn cake.
