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Volume III
September 27, 2013


Weekly Home / Cook'n & Eat'n

Tastes Like Cheesecake Factory

By Sydney Hill

Sorry I took a week off from my copycat recipes. But, here is one of my absolute favorites. I'm not just saying that either. This is usually what I have for a birthday meal: Sweet Corn Tamale Cakes. Made from the comfort of home.

If you eat one, be prepared to eat another. Taste buds will be screaming for more. I have to finally give mine a talking to and tell them my stomach has had enough; they'll just have to be patient and wait for next year.

There are a few different sauces, etc. to make, I'll bold each one, but it's all for the same ultimate prize: the Sweet Corn Tamale Cake.


Sweet Corn Tamale Cakes

Yield: 4 cakes

Serving size: 4
Calories per serving: 577

Ingredients:
Salsa verda
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

Tomato Salsa
1 medium tomato, diced
1 tablespoon Spanish onion, minced
1 tablespoon fresh cilantro, minced
1/4 teaspoon lime juice
1/2 small jalapeño pepper, seeded and minced
1 dash salt
1 dash ground black pepper

Southwestern Sauce
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

Cakes
1 1/2 cups frozen corn (sweet corn)
1/2 cup butter, softened
3 tablespoons sugar
1 pinch salt
1/2 cup corn masa harina flour (corn flour)
2 tablespoons all-purpose flour

For Garnish
1/4 cup sour cream
1/2 avocado, diced
2 tablespoons fresh cilantro, chopped


Directions:
1.Combine ingredients for Salsa Verde, chill.
2. Combine ingredients for Tomato Salsa, chill.
3. Combine ingredients for Southwestern Sauce, chill.
4. Preheat oven to 400 degrees. Chop 1 cup corn in a food processor or blender until pureed coarsely. Transfer to bowl. Combine with butter, sugar, and salt. Mix well. Add masa and flour, mix well. Mix in last 1/2 cup of corn by hand. Measure 1/2 cup portions of the cake mixture and flatten into 3” patties, using your hands. Place patties on baking sheet and bake for 25 to 30 minutes until browned beneath the cakes. (or you can make the patties smaller using an ice cream scoop and bake for less time) Flip every cake with a spatula and cook for 5 to 7 more minutes until the opposite side is also browned.


Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.


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Sources:
  • http://food.sndimg.com/img/recipes/20/72/20/large/picm5UpgU.jpg


Sydney Hill
Weekly Newsletter Contributer since 2012


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