The copycat recipe for Cheesecake Factory’s Sweet Corn Tamale Cakes.

One of my most favorite things to order at The Cheesecake Factory Restaurant is their Sweet Corn Tamale Cakes. It’s sooo good! Next time you are there, you must try it! It’s served as an appetizer, but sometimes I order it as my entree (if I don’t want to share). You know I love to make restaurant favorite recipes at home, and this one has been on my list for a long time.

Cheesecake Factory Sweet Corn Tamale Cakes (copycat recipe):

Let me set the scene…it’s kind of like sweet cornbread with real corn in it then served southwest style with green salsa, pico de gallo, chunks of fresh avocado, sour cream and a tangy southwest sauce. It’s sweet and spicy and so delicious.

Make the Southwest Sauce:

There are a few different elements to this recipe…making the cakes, but you also need to make the sauces that go with. It’s all the layers of flavor that make it so good. Up first is the Southwest Sauce. Here’s how to make it:

½ cup mayonnaise
2 teaspoons 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

Mix all the above together and let it chill in the fridge for one hour. To serve, move it to a squeeze bottle and you will drizzle it over the top.

For the Corn Cakes, you can use a food processor to chop up some of the corn and combine the cakes together, or you can do it by hand. Sometimes I find it easier to do things by hand, and then I don’t have to clean the appliance and all the parts.

Sweet Corn Tamale Cakes Ingredients:

1 ½ cups frozen sweet corn
½ cup butter softened to room temperature
2 Tablespoons sugar
1/8 teaspoon salt
½ cup corn masa harina flour
2 Tablespoons all-purpose flour
1 1/2 Tablespoons olive oil

How to make Cheesecake Factory’s Sweet Corn Tamale Cakes:

Coarsely chop 1 cup of the frozen corn (this can be done in a food processor, if preferred).
In a medium sized bowl add the chopped corn, 1/2 cup of frozen whole corn kernels, softened butter, masa, flour sugar, and salt. Mix all until combined.
Measure 1/2 cup portions of the mixture and use your hands to form the mixture into 3-inch wide patties like “little cakes”.
Add the olive oil to a large skillet set over medium 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.

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

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 teaspoons granulated sugar
* ¼ teaspoon ground cumin
* ¼ teaspoon salt
* 1/8 teaspoon ground black pepper

Confession…I was feeling lazy when I made this, and yes you can make the salsa verde from scratch, but I love a good shortcut in a recipe if I can find one, and this salsa verde from Trader Joes is the perfect substitution. If you have another green salsa that you love, feel free to use it here or…make the salsa verde from scratch. The recipe is included below.

Also noted: Pico De Gallo is also really simple to make…chopping up all the ingredients by hand. If you want a short cut here too, you can use a chunky fresh store bought salsa. Here in Utah, Macey’s grocery store makes a great one, and I ended up using it as a short cut too.

Assemble the sweet corn cakes to serve:

When all the things are prepared, you will assemble the sweet corn tamale cakes and bring all those delicious flavors together.

Add the salsa verde to your serving platter.
Place the corn cakes on top.
Garnish each cake with a little sour cream, chunks of fresh avocado, chopped cilantro, Pico De Gallo and drizzle the Southwestern Sauce over the top.
Serve warm.

Can you make Sweet Tamale Corn Cakes ahead of time?

Yes… you can make this delicious appetizer in advance. Make all the sauces individually and keep them chilled in the fridge. You can make the corn cake patties and brown them on both sides, then on a covered baking sheet move them to the fridge. Right before serving, place all the corn cakes on a sheet pan under the broiler and warm them up on both sides before serving.

Cheesecake Factory's Sweet Corn Tamale Cakes

The copycat recipe for Cheesecake Factory's Sweet Corn Tamale Cakes one of our favorite appetizers.

Course Appetizer

Cuisine Mexican

Keyword Copycat Recipe

Author Kami | NoBiggie.net

Ingredients

Southwest Sauce:

1/2 cup mayo
2 teaspoons white vinegar
1 teaspoon water
1/2 teaspoon granulated sugar
1/2 teaspoon chili powder
1/4 teaspoon smoked paprika
1/8 teaspoon cayenne pepper
1/4 teaspoon onion powder
1/8 teaspoon garlic powder

SWEET CORN TAMALE CAKES:

1 1/2 cups frozen sweet corn
1/2 cup butter softened to room temperature
2 tablespoons sugar
1/8 teaspoon salt
1/2 cup corn masa harina flour
2 tablespoons all-purpose flour
1 1/2 tablespoons olive oil

PICO DE GALLO:

1 large Roma tomato diced
1 tablespoon red onion diced
1 tablespoon fresh cilantro minced minced
1/2 teaspoon lime juice
salt and pepper to taste

SALSA VERDE:

2 tomatillos roughly chopped roughly chopped
1 4oz. can green chiles drained and chopped
1 green onion sliced thin
2 tablespoons fresh cilantro roughly chopped
1 1/2 teaspoons granulated sugar
1/4 teaspoon ground cumin
1/4 teaspoon salt
1/8 teaspoon black pepper

GARNISH WITH:

sour cream
1 avocado diced diced
fresh cilantro chopped

Instructions

Make the Southwest Sauce:

Add all ingredients to a small bowl and mix until well combined. Cover, and chill for 1 hour.

Make the Salsa Verde:

Blend all ingredients together in a blender (or in a food processor). Pulse until combined to your preference…a little chunky if preferred. Transfer to a small glass bowl, cover, and chill for 1 hour.

Make the Pico De Gallo:

Toss together all prepared ingredients in a small bowl. Cover and chill for 1 hour

Make the Sweet Corn Tamale Cakes:

Coarsely chop 1 cup of the frozen corn (this can be done in a food processor if preferred).
In a medium sized bowl add the chopped corn, 1/2 cup of frozen whole corn kernels, softened butter, masa, flour sugar, and salt. Mix all until combined.
Measure 1/2 cup portions of the mixture and use your hands to form the mixture into 3-inch wide patties like “little cakes”.
Add the olive oil to a large skillet set over medium 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.

Assemble:

Add the Salsa Verde to your platter and spread it evenly. Place the corn cakes on top.
Garnish each cake with a little sour cream, chunks of fresh avocado, chopped cilantro, Pico De Gallo and drizzle the Southwestern sauce over the top. Serve warm.

Making This Recipe? Tag us on Instagram: @NoBiggie using the hashtag #NoBiggieRecipes, so we can see what you are making in the kitchen!