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Homemade Sweet Corn Tamale Cakes are an explosion of delicious flavor in every bite! With this easy recipe, you can bring this Cheesecake Factory favorite right to your own kitchen. Add the signature topping to really take these to the next level!
The sweet corn tamale cakes are my family’s favorite appetizer to order when we eat at Cheesecake Factory. If you’ve never had them or don’t have a Cheesecake Factory in your area, you’re in for a real treat with this homemade tamale cake recipe!
These start with a simple batter that includes corn and masa flour (or cornmeal), which is formed into patties and pan-fried until crispy golden brown. Then, mix together a southwest-seasoned mayo and garnish the cakes with all your favorite Mexican-style toppings. Not only does this dish taste amazing, but the presentation is colorful and vibrant!
These corn cakes have the perfect crispy texture on the outside, and then they get a ton of fresh flavor from the sauce and toppings! Here are all of the ingredients that you need. Check out the recipe card at the bottom of the post for all of the exact measurements!
This sweet corn tamale cake recipe is easy to make and so incredibly tasty. These will be a hit no matter if you serve them for a light meal or a fun appetizer!
Here are some simple tips and ways that you can change up this recipe to make these perfect every time you make them!
These sweet corn cakes are best served warm and right away! I don’t recommend storing leftovers if the corn cakes have been sitting in the verde with toppings. Here’s how to store only the corn cakes!
If you love Cheesecake Factory as much as I do, you need to add these copycat recipes to your menu! They’re all tried and true and family favorites that I make all the time. They might even be tastier than the restaurant version!
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Thaw and drain the frozen corn. Pulse 1 cup of corn in a food processor until smooth. Add the pulsed corn to a large bowl, along with the remaining 1/2 cup whole corn kernels.
Add the all-purpose flour, masa flour, salt, butter, and sugar. Use a pastry cutter or two forks to mix the butter into the rest of the ingredients until the batter forms. Add 1 teaspoon of additional masa flour at a time if the batter is too sticky.
Shape 1/2 cup of the batter into a small patty measuring about 3 inches in diameter.
Heat a large skillet with olive oil over medium-high heat. Add the corn cakes and cook for 5 minutes until golden brown. Carefully flip each cake and cook for 5 minutes on the other side. Alternatively, you can bake the corn cakes in the oven for 20-25 minutes, flipping halfway through the baking time.
Mix the mayonnaise and Southwest seasoning in a small bowl.
Spoon the mixture into a small Ziplock bag. Snip a small corner of the bag using scissors to drizzle on top of the corn cakes.
Pour the salsa verde on the bottom of a large plate then place the corn cakes on top of the salsa verde. Garnish the top of each cake with sour cream, avocado, pico de Gallo, a drizzle of the seasoned mayonnaise mixture, and chopped cilantro. Enjoy!
Calories: 696kcalCarbohydrates: 55gProtein: 6gFat: 53gSaturated Fat: 20gPolyunsaturated Fat: 11gMonounsaturated Fat: 18gTrans Fat: 1gCholesterol: 77mgSodium: 1308mgPotassium: 561mgFiber: 6gSugar: 22gVitamin A: 1690IUVitamin C: 13mgCalcium: 52mgIron: 2mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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