Sweet Corn Tamale Cakes The Cheesecake Factory Recipes

SWEET CORN TAMALE CAKES THE CHEESECAKE FACTORY

I am so glad everyone loves these as much as I do! I have made a few changes to clarify how to prepare them to look like the cheesecake factory, but as everyone has found out, being pretty doesn't effect the taste! Thank you again everyone!! I know this seems like a really hard recipe but it really isnt, alot of the ingriedients are used more than once. I usually make it by hand without a blender, and I consider it a just cause, a blender would make it even more of a snap! This is a copycat of The Cheesecake factory appetizer which is heavenly! I put 4 servings, its enough calories to feed 8 but really only enough to share greedily with 2. LOL

Provided by Sumisan

Categories Grains

Time 1h

Yield 4 serving(s)

Number Of Ingredients 34

Sweet Corn Tamale Cakes the Cheesecake Factory image

Steps:

Prepare salsa verde by combining all prepared ingredients. Chill.
Prepare tomato salsa by combining all prepared ingredients. Chill.
Prepare southwestern sauce by combining all ingredients. Chill.
Preheat oven to 400°F.
Prepare the tamale cakes by chopping 1 cup of the frozen corn in a food processor until it's coarsely pureed. Combine pureed corn with softened butter, sugar, and salt. Blend well.
Add masa and flour and blend well. Mix in the remaining 1/2 cup of frozen corn kernels by hand.
Measure 1/2 cup portions of the mixture and form it into 3" wide patties with your hands. Arrange the patties on a baking sheet and bake for 25 to 30 minutes or until the cakes are browned on the bottom.
Carefully flip all cakes with a spatula and bake for an additional 5 to 7 minutes or until other side is browned.
Assembly: Place all three cakes on a warmed serving platter. Dollop each with one of the three sauces. Garnish with diced avocado, cilantro and a dollop of sour cream.

Ingredients

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
1 medium tomatoes, diced
1 tablespoon minced Spanish onion
1 tablespoon fresh cilantro, minced
1/4 teaspoon lime juice
1/2 small jalapeno, seeded and minced
1 dash salt
1 dash ground black 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 pinch cayenne pepper
1 pinch onion powder
1 dash salt
1 dash garlic powder
1 1/2 cups frozen 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
1/4 cup sour cream
1/2 avocado, diced
2 tablespoons fresh cilantro, chopped

SWEET CORN TAMALE CAKES

This is a copycat recipe from the Cheesecake Factory. It is a "Top Secret Restaurant Recipes" authored by Todd Wilbur. I haven't made this yet, but it sounds very good. I think this will be a very easy recipe to prepare. Don't be intimidated by the long list of ingredients. there are three simple sauces that are part of this recipe. If you try this before I do, please review it and let me know how it turned out. Prep time is a guesstimation.

Provided by Happy Hippie

Categories Lunch/Snacks

Time 1h7m

Yield 4 Corn Cakes, 4 serving(s)

Number Of Ingredients 32

Sweet Corn Tamale Cakes image

Steps:

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.

Nutrition Facts : Calories 454.9, Fat 31.5, SaturatedFat 17, Cholesterol 68.5, Sodium 635.1, Carbohydrate 43.2, Fiber 5.6, Sugar 16.2, Protein 5.7

Ingredients

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 tomatoes, diced
1 tablespoon Spanish onion, minced
1 tablespoon cilantro, fresh minced
1/4 teaspoon lime juice
1/2 jalapeno, small minced
salt
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
salt
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

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Category Appetizer, Main Dish

Combine all ingredients in a food processor. Pulse until combined, but still a little chunky. Transfer to a small bowl, cover, and chill at least 1 hour.
Add 1 cup of the frozen corn 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.

Sweet Corn Tamale Cakes The Cheesecake Factory Recipes

SWEET CORN TAMALE CAKES THE CHEESECAKE FACTORY

SWEET CORN TAMALE CAKES

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