35 Minutes

Couple years ago my sister and I were obsessed with these sweet corn tamale cakes at the cheesecake factory. They were SOOOO good! We would devour these in just minutes and already plan the next time we would come and order these again. Shortly after Cheesecake Factory stopped making them, and had no plans on bringing them back. I’ve noticed that CCF does change out their menu a lot and many times some items do make a come back and others don’t. This is one of those dishes that I wish they would bring back, but since there not, here’s my version of the cheesecake factory’s sweet corn tamale cakes.

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Sweet Corn Tamale Cakes

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• Author: Sweta Patel
• Total Time: 35

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Ingredients

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Sweet Corn Tamale Cakes

• 1 & ½ cup fresh or frozen corn
• ¼ cup onion finely chopped
• 1 jalapeno finely chopped
• ½ cup masa flour
• 3 tbsp all purpose flour
• 2 tbsp water
• ¼ cup butter room tempt
• 3 tsp sugar
• ½ tsp salt & pepper

Chipotle sauce

• ½ cup mayonnaise
• 1 tsp water
• 1 tsp vinegar
• 1 tsp chili powder
• ½ tsp sugar
• ½ tsp paprika
• ¼ tsp cayenne pepper
• ¼ tsp onion powder
• ¼ tsp garlic powder

Additional garnishes

• tomato diced
• scallions chopped
• avocado diced
• sour cream
• cilantro finely chopped

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Instructions

Chipotle sauce

1. Add all ingredients to a small bowl and mix until well combined. Cover, and chill in fridge until ready to use.

Corn cakes

1. 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, chopped onion & jalapenos, water, along with salt and pepper. Mix until combined.
2. Next add masa and flour and mix until no flour streaks remain. Add the remaining 1/2 cup of frozen corn kernels, and mix until corn is evenly distributed.
3. Measure 1/4 cup portions of the mixture and use your hands to form them into 3-inch wide patties.
4. Add the oil to a large skillet and preheat over medium-low heat. Add the patties to the skillet and cook until golden brown, about 5-7 minutes. Flip and cook the other side until golden brown, another 5-7 minutes.

Assemble

1. Place the corn cakes on a plate and evenly distribute the diced tomatoes, scallions and avocado. Then drizzle the chiotle sauce over the top. Dollop with sour cream, and garnish with cilantro. Serve immediately while its hot. Enjoy!

Notes

• I suggest making the chipotle sauce either the night before or morning before. This will save you time and speed things up on the day of making these!
• Masa flour can be found at any grocery store, its located in the international aisle.
• Make these ahead of time, the day of your event place them on a baking sheet and place them in the oven at 300 degrees F for 10 mins.
• Add some cheddar cheese in the corn cakes if you want to a cheesy version.
• Swap mayo out for vegan mayo, or even sour cream.

• Prep Time: 20
• Cook Time: 15
• Category: Appetizer, Main Course
• Cuisine: Mexican

Keywords: corncakes, mexicanfood, tamalecakes