This Sweet Corn Tamale Cakes Recipe is a Cheesecake Factory Copycat recipe! They can be served as an appetizer or as a main dish.
One of my favorite restaurants to visit is The Cheesecake Factory.
Every time I go, I try to get a different dish, so that when I come home I can recreate those dishes here at home.
My newest creation is those delicious Sweet Corn Tamale Cakes that they serve as an appetizer.
The last time we were at the Cheesecake Factory, I wanted something lighter because I wasn't that hungry (I know — who goes to the Cheesecake Factory not hungry?)
Anyway, I got them and with one bite– I felt an explosion of flavor in my mouth!
This sweet corn cake is set on top of delicious tangy tomatillo salsa and then topped with all my favorite things — pico de gallo, avocados, and then served alongside a dipping sauce.
Trust me when I tell you that is pure heaven.
This recipe is amazing, it tastes just like The Cheesecake Factory! If you are a fan of their recipes, you will want to check out my other copycat recipes as well such as Cheesecake Factory Honey Wheat Bread ( a very popular recipe on my site).
Another favorite of mine is the Cheesecake Factory Key Lime Cheesecake. Whenever I go, I always get a slice of this tangy cheesecake.
How to Make Copycat Cheesecake Factory Sweet Corn Tamale Cakes
If you really want to cut down on your time in the kitchen making this recipe, I would make the sauces a day ahead of time. There are 3 for this recipe — pico de gallo, Southwest Dipping Sauce, and the salsa verde.
Once you get all three sauces made and set aside, the rest is just a breeze.
Into a food processor, you are going to add frozen corn and process until it is coarsely pureed.
Then, you are going to mix that with butter, sugar, salt until it is well combined.
Add your masa and then form the mixture into 4 patties. Make sure to press them together well or they will fall apart when frying.
Add the olive oil to a large skillet and preheat over medium-low heat. Add the patties to the skillet and cook until golden brown, about 5-8 minutes. Flip and cook the other side until golden brown, another 5-8 minutes.
Once the cakes are done frying, it is time to assemble!
Start by adding some salsa verde to the bottom of your dish. Heat the dish in the microwave for a minute or so to warm the sauce.
I like using these rectangle plates because I can get all 4 of them on the plate and it looks perfect for serving.
Place the corn cakes on top of the warmed Salsa Verde, and evenly distribute the Pico De Gallo and Southwestern Sauce over the tops.
Top with sour cream, and garnish with avocado and cilantro. Serve immediately.
I really love making my favorite copycat restaurant recipes. It's my favorite part of why I travel so much or go out to eat at new places.
- Cheesecake Factory Sweet Corn Tamale Cakes from Jen Around the World
- Copycat Crumble Sugar Cookie Recipe from Kathryn's Kitchen Blog
- Panda Express Chow Mein from Palatable Pastime
- Wingers Sticky Chicken Fingers from Hezzi-D's Books and Cooks
- Homemade Blizzards from Art of Natural Living
- Lighter Chicken Bellagio (The Cheesecake Factory Copycat) from The Spiffy Cookie
- Longhorn Parmesan Crusted Chicken from Cheese Curd In Paradise
- Olive Garden Salad Dressing from Family Around the Table
- Passion Tea Lemonade from That Recipe
- Strawberry Poppyseed Salad from Magical Ingredients
- Truffle Smashburger from A Kitchen Hoor's Adventures
For the Salsa Verde
- 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
- 1/8 teaspoon ground black pepper
For the Pico de gallo
- 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
For the Southwest Sauce
- ½ cup mayonnaise
- 1 teaspoon white vinegar
- 1 teaspoon water
- ½ teaspoon granulated sugar
- ½ teaspoon chili powder
- ¼ teaspoon paprika
- 1/8 teaspoon cayenne pepper
- ¼ teaspoon onion powder
- 1/8 teaspoon garlic powder
For the Corn Cakes
- 1 ½ cups frozen sweet corn
- ½ cup butter softened to room temperature
- 3 Tablespoons sugar
- 1/8 teaspoon salt
- ½ cup masa harina flour
- 2 Tablespoons all-purpose flour
- 1 1/2 Tablespoons olive oil
- Sour Cream
- Lime Wedges
- To make the salsa verde: Combine all ingredients in a food processor.
- Pulse until combined. Don't puree it. You want it to be a little chunky. Transfer to a small bowl and set aside.
- To make the pico de gallo: Be sure to chop all the ingredients to the same size.
- Then, place all ingredients in a small bowl and toss. Now, set aside.
- To make the Southwestern sauce: Add all ingredients to a small bowl and mix until well combined. Set aside until ready to use.
- To make the Sweet Tamale Corn Cakes: Add 1 cup of frozen corn kernels in a food processor until it's coarsely pureed.
- In a medium bowl add the pureed corn, softened butter, sugar, and salt. Mix until combined.
- Add masa and flour and mix well. Add the remaining 1/2 cup of frozen corn kernels, and mix until corn is evenly distributed.
- Using your hands, make 4 equal portions and form them into patties.
- Add the olive oil to a large skillet and preheat over medium-low heat.
- Add the patties to the skillet and cook until golden brown, about 5-8 minutes.
- Flip and cook the other side until golden brown, another 5-8 minutes.
- To assemble the cakes, take some of the salsa verde and spread it across your plate. Heat it in a microwave for a minute to warm it through.
- Place the corn cakes on top of the Salsa Verde, and then top with Pico De Gallo and Southwestern Sauce.
- Then, you can garnish with sour cream, avocado, and cilantro. Serve immediately.
Amount Per Serving: Calories: 832Total Fat: 59gSaturated Fat: 20gTrans Fat: 1gUnsaturated Fat: 35gCholesterol: 74mgSodium: 720mgCarbohydrates: 73gFiber: 9gSugar: 18gProtein: 10g