Sweet Corn Tamale Cakes The Cheesecake Factory Recipes

SWEET CORN TAMALE CAKES THE CHEESECAKE FACTORY

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.

CHEESECAKE FACTORY'S SWEET CORN TAMALE CAKES

Steps:

• Add all ingredients to a small bowl and mix until well combined. Cover, and chill for 1 hour.
• 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.
• Toss together all prepared ingredients in a small bowl. Cover and chill for 1 hour
• 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.
• 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.

SWEET CORN TAMALE CAKES

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.