Wednesday, July 28, 2010

Recipe: The Cheesecake Factory Style Sweet Corn Tamale Cakes

It was the Sweet Corn Tamale Cakes that started my addiction with The Cheesecake Factory many years ago when I first visited this restaurant in Vegas at Caesars Palace. Finally, after fiddling with various copycat recipes, this is the simple version that I'm making at home. This is the best appetizer. Ever.

















Southwestern Sauce:
1/2 cup mayonnaise
1 tsp white vinegar
1 tsp water
1.5 tsp chili powder
1/4 tsp smoked paprika
pinch cayenne pepper
pinch onion powder
pinch garlic powder
pinch salt


Combine all of the ingredients and chill. When I make this sauce, I put it into a piping bag then pipe it onto the cakes once they are completely assembled. Or, fill a small ziplock bag and cut the corner for the cheap version. This sauce rocks!


Tomato Salsa:
2 medium tomatoes, diced
1 tbsp minced spanish onion
1 tbsp fresh cilantro, minced
1/4 tsp fresh lime juice
dash salt and pepper
(I've seen recipes that add jalapenos, but I haven't, although they'd be awesome)

Combine all of the ingredients and chill.

Corncakes (makes six 3 inch cakes):
Kernels cut from 5 ears of corn
1/2 cup salted butter (or slightly less.... if trying to be healthy)
1/2 cup corn flour
2 tbsp all purpose flour
3 tbsp sugar

1. In a large frying pan over medium heat, add the corn (and a little butter so it doesn't stick) and cook for a few minutes until warmed through.
2. Chop about three quarters of the corn in a food processor until coarsely pureed, then combine the pureed corn with the butter and sugar.
3. Add the flours and blend well. Add the remaining whole corn kernels and mix.
4. Measure 1/2 cup portions and form into 3'' patties, then fry in a non-stick pan until golden.

Other Ingredients:
avocado
sour cream
salsa verde

The Cheesecake Factory has their own salsa verde recipe, but I usually cheat by using store bought salsa verde. Saves time.

Make-Your-Own Salsa Verde:
2 tomatillos, diced
1 green chile (mild), diced
1 green onion, minced
2 tbsp fresh cilantro, minced
1 1/4 tsp sugar
1/4 tsp cumin
1/4 tsp salt
pinch pepper

Once the corn cakes are fried, I place them on a bed of salsa verde, then top with the tomato salsa, sour cream, diced avocado and southwestern sauce. The corncakes are good on their own, but I load them up. So good.


1 comment :

  1. GREAT recipe! I changed a few things in the sauces and made a video to show exactly how I make them: http://www.youtube.com/watch?v=DRII0hlbFGY

    ReplyDelete

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