Recipe by Sumisan
From www.TopSecretRecipes.com I am so glad everyone loves these as much as I do! I have made a few changes to clarify how to prepare them to look like the cheesecake factory, but as everyone has found out, being pretty doesn't effect the taste! Thank you again everyone!! I know this seems like a really hard recipe but it really isnt, alot of the ingriedients are used more than once. I usually make it by hand without a blender, and I consider it a just cause, a blender would make it even more of a snap! This is a copycat of The Cheesecake factory appetizer which is heavenly! I garauntee that you will enjoy it. I found it online and in a weird place so I figure putting it here is only the right thing to do. Please try it :) I put 4 servings, its enough calories to feed 8 but really only enough to share greedily with 2. LOL
Top Review by Chef Annie
I worked at Cheesecake Factory a few years ago and this was my favorite item on the menu. I looked up the recipe one day (the cooks let me) and this is the EXACT recipe. I only prepare the corncakes and the red salsa (and top with avocado and sour cream), omitting the salsa verde and southwestern sauce--still excellent and much less work!! The way they cook it is on a skillet, NOT in the oven. Just cook on low-med heat like you would pancakes until very golden brown. YUM.
- 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 salt
- 1 pinch ground black pepper
For Tomato Salsa
- 1 medium tomatoes, diced
- 1 tablespoon minced Spanish onion
- 1 tablespoon fresh cilantro, minced
- 1⁄4 teaspoon lime juice
- 1⁄2 small jalapeno, seeded and minced
- 1 dash salt
- 1 dash ground black pepper
For 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 pinch cayenne pepper
- 1 pinch onion powder
- 1 dash salt
- 1 dash garlic powder
- 1 1⁄2 cups frozen 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
- 1⁄4 cup sour cream
- 1⁄2 avocado, diced
- 2 tablespoons fresh cilantro, chopped
Directions See How It's Made
- 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.