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Sweet Corn Tamale Cakes

These Sweet Corn Tamale Cakes taste EXACTLY like the infamous appetizer from Cheesecake Factory! This is a copycat recipe like no other! It's spot on. Best part is... they're gluten free just like the restaurant serves.

Course Appetizer
Cuisine American
Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Yield 5 servings

Ingredients

Salsa Verde

  • 2 large tomatillos , diced
  • 1 (4-oz )can mild green chilies
  • 1 green onion , minced
  • 4 Tablespoons fresh cilantro
  • 1 1/4 teaspoons sugar
  • 1/2 teaspoon cumin
  • 1/4 teaspoon salt
  • pinch black pepper

Tomato Salsa

  • 1 medium tomato , diced
  • 2 Tablespoons onion , diced
  • 2 Tablespoons fresh cilantro
  • 1/2 teaspoon lime juice
  • 1 small jalapeño , seeded and minced
  • 1/4 teaspoon salt
  • dash black pepper

Southwestern Sauce

  • 1/2 cup mayonnaise
  • 1 teaspoon white vinegar
  • 1 teaspoon water
  • 3/4 teaspoon 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

Tamale Cakes

  • 1 cup frozen sweet corn , coarsely chopped in food processor
  • 1/2 cup frozen sweet corn kernels
  • 3 Tablespoons sugar
  • 6 Tablespoons softened butter
  • pinch of salt
  • 1/2 cup + 2 Tablespoons corn flour AKA masa harina flour (NOT corn meal)

Garnish

  • sour cream
  • avocado , diced
  • fresh cilantro , chopped

Instructions

  1. Prepare salsa verde by combining all ingredients in blender by pulsing until smooth with small amount of chunks. Chill.
  2. Prepare tomato salsa by combining all ingredients. Chill.
  3. Prepare southwestern sauce by combing all ingredients and whisking until smooth. Chill.
  4. Preheat oven to 400 degrees.
  5. Prepare tamale cakes by adding all ingredients, except kernel corn, together and mixing well. Add kernel corn last and mix by hand.
  6. Lightly spray 5 muffin tins with cooking spray. Add 1/2 cup wet mixture to each tin. Press firmly into tins without packing too tightly.
  7. Bake for 25 minutes on middle rack.
  8. Invert muffin tins onto baking sheet to release tamale cakes after cakes are fully cooked. (hint- let them sit for about 1 minute when they come out of the oven to prevent them from breaking).
  9. Serve warm with salsa verde underneath cake, Southwest sauce drizzled on top and tomato salsa spooned over sauce. Garnish and serve.