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4.8 from 66 votes

Cheesecake Factory Corn Cakes (Copycat)

Try these easy Cheesecake Factory Corn Cakes topped with tomatillo salsa, pico de gallo, southwestern sauce, avocados, and sour cream!

Prep Time
1 hr
Cook Time
mins
Total Time
1 hr 15 mins
Servings: 6 Servings
Calories: 439 kcal
Course: Appetizer
Cuisine: Mexican

Ingredients

Salsa Verde:
  • 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 kosher salt
  • 1/2 teaspoon course ground black pepper
Tomato Salsa:
  • 2 medium tomatoes
  • 1 tablespoon minced onion
  • 1 tablespoon fresh cilantro , minced
  • 1/4 teaspoon lime juice
  • 1/2 small Jalapeño , seeded and minced
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon course ground black pepper
Southwestern Sauce:
  • 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
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon garlic powder
Tamale Corn Cakes:
  • 1 1/2 cups 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
  • vegetable oil , for frying
Toppings:
  • 1/4 cup sour cream
  • 1/2 avocado , diced
  • 2 tablespoons fresh cilantro , chopped

Instructions

    Cup of Yum
  1. Make the salsa verde by putting the tomatillos, mild green chilies, green onion, 2 tablespoons fresh cilantro, 1 1/4 teaspoons granulated sugar, 1/4 teaspoon ground cumin, 1/4 teaspoon salt and 1 pinch ground black pepper in a food processor for 5-10 seconds. Put in the refrigerator to chill.
  2. To make the tomato salsa put the tomatoes, diced onion, 1 tablespoon fresh cilantro, 1/4 teaspoon lime juice, 1/2 small jalapeno, 1 dash salt and 1 dash ground black pepper in a food processor for 5-10 seconds. Put in the refrigerator to chill.
  3. To make the southwestern sauce, put 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 and 1 dash garlic powder in a small bowl and mix.
  4. To Make the Tamale Cakes, put 1 cup of the frozen corn with the butter, sugar, and salt in a food processor. Blend well. Move the ingredients to a bowl. Add the corn flour, remaining corn and all purpose flour and blend well.
  5. Measure 1/4 cup portions of the mixture and form it into patties with your hands. Add 2 tablespoons of vegetable oil to a pan and heat onto medium high. Cook the patties for 3-5 minutes or until browned, flip and continue to cook until browned.
  6. To assemble, Place all the cakes on a warmed serving platter. Add a spoonful of the salsa verde and pico de gallo salsa. Garnish with diced avocado, the southwestern sauce, cilantro and a dollop of sour cream.
  7. Enjoy! You've earned it!

Notes

  • Recipe adapted from Todd Wilbur.
  • Todd Wilbur
  • Click on the “yield” amount to slide and change the number of servings and the recipe will automatically update! 
  • To convert measurements to grams, click on the "Metric" option next to "Ingredients" in the recipe card.

Nutrition Information

Calories 439kcal (22%) Carbohydrates 31g (10%) Protein 4g (8%) Fat 34g (52%) Saturated Fat 13g (65%) Cholesterol 53mg (18%) Sodium 429mg (18%) Potassium 331mg (9%) Fiber 4g (16%) Sugar 12g (24%) Vitamin A 1235IU (25%) Vitamin C 14.8mg (16%) Calcium 34mg (3%) Iron 0.8mg (4%)

Nutrition Facts

Serving: 6Servings

Amount Per Serving

Calories 439

% Daily Value*

Calories 439kcal 22%
Carbohydrates 31g 10%
Protein 4g 8%
Fat 34g 52%
Saturated Fat 13g 65%
Cholesterol 53mg 18%
Sodium 429mg 18%
Potassium 331mg 7%
Fiber 4g 16%
Sugar 12g 24%
Vitamin A 1235IU 25%
Vitamin C 14.8mg 16%
Calcium 34mg 3%
Iron 0.8mg 4%

* Percent Daily Values are based on a 2,000 calorie diet.