CHEESECAKE FACTORY'S SWEET CORN TAMALE CAKES
The copycat recipe for Cheesecake Factory's Sweet Corn Tamale Cakes one of our favorite appetizers.
Provided by Kami | NoBiggie.net
Categories Appetizer
Number Of Ingredients 32
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
This is a copycat recipe from the Cheesecake Factory. It is a "Top Secret Restaurant Recipes" authored by Todd Wilbur. I haven't made this yet, but it sounds very good. I think this will be a very easy recipe to prepare. Don't be intimidated by the long list of ingredients. there are three simple sauces that are part of this recipe. If you try this before I do, please review it and let me know how it turned out. Prep time is a guesstimation.
Provided by Happy Hippie
Categories Lunch/Snacks
Time 1h7m
Yield 4 Corn Cakes, 4 serving(s)
Number Of Ingredients 32
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.
Nutrition Facts : Calories 454.9, Fat 31.5, SaturatedFat 17, Cholesterol 68.5, Sodium 635.1, Carbohydrate 43.2, Fiber 5.6, Sugar 16.2, Protein 5.7
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- Combine all ingredients in a food processor. Pulse until combined yet still chunky. Transfer to a small bowl, cover, and chill until ready to serve.
- Add all ingredients to a small bowl and mix until well combined. Cover, and chill until ready to serve.
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