Sweet Corn Tamale Cakes

Serves: 4

This is a copycat recipe from the Cheesecake Factory. You won't be disappointed. We like to eat this as a main dish with a side of beans and rice.

Yield: 4 cakes
Prep Time:
Cook Time:
Total Time:


2 tomatillos, chopped (remove papery skin)
4 ounces mild green chilies
1 green onion, chopped
2 tablespoons cilantro, fresh
1 1/4 teaspoons ground cumin
salt & fresh ground pepper
1 medium tomato, diced
1 tablespoon spanish onion, minced
1 tablespoon cilantro, fresh minced
1/4 teaspoon lime juice
1/2 jalapeno, small minced
fresh ground 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
1/8 teaspoon cayenne pepper
1/8 teaspoon onion powder
garlic powder
1 1/2 cups corn, sweet frozen
1/2 cup butter, softened
3 tablespoons granulated sugar
1/8 teaspoon salt
1/2 cup masa harina (corn flour)
2 tablespoons all-purpose flour
1/4 cup sour cream
1/2 avocado, chopped
2 tablespoons cilantro, fresh chopped


Prepare SALSA VERDE by combining all ingredients in a food processor on high speed. Cover and chill.

Prepare TOMATO SALSA by combining all ingredients in a small bowl. Cover and chill.

Prepare SOUTHWESTERN SAUCE by combining all ingredients is a small bowl. Cover and chill.

Preheat oven to 400°F.

For the TAMALE CAKES coarsely puree 1 cup of the frozen corn in a food processor.

Combine pureed corn with softened butter, sugar and salt.

Blend well with electric mixer until smooth.

Add masa and flour and blend well.

Mix in the remaining 1/2 cup of frozen corn by hand.

Measure 1/2 cup portions and form into 3-inch patties.

arrange patties on a baking sheet and bake 25 to 30 minutes, or until the cakes are browned on the bottom.

Carefully flip cakes with a spatula and bake for an additional 5 to 7 minutes or until other side is browned.

While the cakes are baking, spoon some Salsa Verde onto a platter.

Coat the entire plate with about 1/4 in of the salsa.

Arrange the Tamale Cakes on the Salsa Verde.

Spoon a dollop of sour cream on to each cake.

Source: food.com

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