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Sweet Corn Tamale Cakes
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!
Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings: 4 cakes
Calories: 696 kcal
Course:
Appetizer , Dinner
Cuisine:
Mexican-American Fusion
Ingredients
Corn Cakes
- 1 ½ cups thawed frozen corn, divided
- ½ cup softened butter, (1 stick)
- ¼ cup sugar
- ½ teaspoon salt
- ¼ cup all-purpose flour
- ½ cup masa harina flour, or cornmeal
- 1 tablespoon olive oil, for frying
Toppings
- ⅓ cup mayonnaise
- 2 tablespoons Southwest seasoning, or taco seasoning (storebought or homemade)
- 1 cup salsa verde, divided (storebought or homemade)
- ½ cup pico de gallo, divided (storebought or homemade)
- ¼ cup sour cream, divided
- 1 avocado, deseeded and chopped
- 3 tablespoons chopped cilantro
Instructions
Corn Cakes
- 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.
Cup of Yum
Toppings
- 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!
Nutrition Information
Calories
696kcal
(35%)
Carbohydrates
55g
(18%)
Protein
6g
(12%)
Fat
53g
(82%)
Saturated Fat
20g
(100%)
Polyunsaturated Fat
11g
Monounsaturated Fat
18g
Trans Fat
1g
Cholesterol
77mg
(26%)
Sodium
1308mg
(55%)
Potassium
561mg
(16%)
Fiber
6g
(24%)
Sugar
22g
(44%)
Vitamin A
1690IU
(34%)
Vitamin C
13mg
(14%)
Calcium
52mg
(5%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4cakes
Amount Per Serving
Calories 696
% Daily Value*
| Calories | 696kcal | 35% |
| Carbohydrates | 55g | 18% |
| Protein | 6g | 12% |
| Fat | 53g | 82% |
| Saturated Fat | 20g | 100% |
| Polyunsaturated Fat | 11g | 65% |
| Monounsaturated Fat | 18g | 90% |
| Trans Fat | 1g | 50% |
| Cholesterol | 77mg | 26% |
| Sodium | 1308mg | 55% |
| Potassium | 561mg | 12% |
| Fiber | 6g | 24% |
| Sugar | 22g | 44% |
| Vitamin A | 1690IU | 34% |
| Vitamin C | 13mg | 14% |
| Calcium | 52mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.