Sweet Tamale Cakes

Have you ever ordered something at a restaurant, taken one bite, and thought, I bet I can make this at home?
That’s exactly what happened the first time I tried the Sweet Corn Tamale Cakes at The Cheesecake Factory. Long after the meal was over, I found myself thinking about them. They weren’t fancy or complicated, but there was something about the combination of the sweet corn cakes, the tangy tomatillo salsa, the fresh pico de gallo, and the creamy Southwestern sauce that kept calling me back.
Rather than making another trip to the restaurant, I decided it would be more fun to see if I could recreate them in my own kitchen.

I looked through several copycat recipes online, borrowed ideas from a few of them, and made a handful of tweaks along the way. The result was everything I’d hoped for. In fact, this may be the closest I’ve ever come to recreating a restaurant favorite at home.
It’s not a difficult recipe, but it does require making three separate sauces before assembling the final dish. It takes a little extra time, but every bite is worth it.

Tomatillo Salsa

Ingredients

• 4 tomatillos, diced

• 2 tablespoons green bell pepper, minced

• 2 green onions, minced

• 2 tablespoons fresh cilantro, minced

• 1 teaspoon granulated sugar

• ¼ teaspoon ground cumin

• ¼ teaspoon salt

Directions
Combine the tomatillos, bell pepper, green onions, and cilantro in a food processor. Pulse a few times until the salsa reaches your desired consistency—it should still have a little texture.
Transfer to a bowl and stir in the sugar, cumin, and salt. Cover and refrigerate until you’re ready to serve.

Pico de Gallo

Ingredients

• 2 medium tomatoes, diced

• 1 tablespoon minced Spanish onion

• 1 tablespoon fresh cilantro, minced

• 1 teaspoon fresh lime juice

• 1 tablespoon minced green bell pepper or a mild chile, such as pasilla, seeded

• 1 teaspoon salt

• 1 teaspoon light olive oil

Directions
Combine all of the ingredients in a small bowl and stir well. Cover and refrigerate until ready to use.

Southwestern Sauce

Ingredients

• ½ cup mayonnaise (light is fine)

• 2 tablespoons ketchup

• 1 teaspoon white vinegar

• 1 teaspoon water

• 1 teaspoon granulated sugar

• ½ teaspoon chili powder

• 1 teaspoon paprika

• ½ teaspoon cayenne pepper

• 1 garlic clove, finely grated

• ½ teaspoon salt

Directions
Whisk together the mayonnaise, ketchup, vinegar, and water until smooth. Add the sugar, chili powder, paprika, cayenne, garlic, and salt, whisking until well combined. Cover and refrigerate until ready to serve.

Sweet Corn Tamale Cakes

Ingredients

• 3 cups frozen sweet corn, thawed

• ¾ cup (1½ sticks) butter, melted

• 2 tablespoons water

• 6 tablespoons sugar

• 2 teaspoons salt

• 1 cup masa harina

• ¼ cup all-purpose flour

Directions
Preheat the oven to 400°F.
Add the corn and water to a food processor and pulse until the corn is coarsely chopped. You want some texture, not a completely smooth purée.

Transfer the corn to a large bowl and stir in the melted butter. Add the masa harina, flour, sugar, and salt, mixing until everything is well combined. The mixture should be thick and sticky. If it seems too dry, add a splash of water.
Lightly grease a baking sheet and shape the mixture into cakes about the size and thickness of a crab cake. Arrange them on the baking sheet and bake for 15 minutes.
Carefully flip the cakes and bake for another 10 to 15 minutes, or until lightly golden on both sides.

Garnishes

• 1 Hass avocado, sliced

• 6 tablespoons sour cream

• 3 tablespoons finely chopped fresh cilantro

To Assemble

Place a warm tamale cake on each plate. Top with a dollop of sour cream, a spoonful each of the tomatillo salsa and pico de gallo, a drizzle of the Southwestern sauce, a few slices of avocado, and a sprinkle of fresh cilantro.

Serve immediately.