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 havent made this yet, but it sounds very good. I think this will be a very easy recipe to prepare. Dont 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.
This is a copycat recipe from the Cheesecake Factory. It is a Top Secret Restaurant Recipes authored by Todd Wilbur. I havent made this yet, but it sounds very good. I think this will be a very easy recipe to prepare. Dont 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.
- garlic powder to taste
- salt to taste
- 1/2 cup butter softened
- 1/8 teaspoon cayenne pepper
- 1/8 teaspoon salt
- 1/2 cup mayonnaise
- 1/4 teaspoon paprika
- 2 tablespoons all-purpose flour
- 1/2 teaspoon chili powder
- 1/4 cup sour cream
- fresh ground pepper to taste
- 1 teaspoon white vinegar
- salsa verde
- 2 tomatillos chopped (remove papery skin)
- 4 ounces mild green chilies
- 1 green onion chopped
- 2 tablespoons cilantro fresh
- 1 1/4 teaspoons ground cumin
- salt & fresh ground pepper to taste
- tomato salsa
- 1 medium tomato diced
- 1 tablespoon spanish onion fresh minced
- 1 tablespoon cilantro fresh minced
- 1/4 teaspoon lime juice
- 1 each jalapeno, small minced
- southwestern sauce
- 1 teaspoon water
- 3/4 teaspoon granulated sugar
- 1/8 teaspoon onion powder
- tamale cakes
- 1 1/2 cups corn, sweet frozen
- 3 tablespoons granulated sugar
- 1/2 cup masa harina
- garnish
- 1/2 each avocado chopped
- 2 tablespoons cilantro fresh chopped
- Carbohydrate 53.8347708466256 g
- Cholesterol 81.9005 mg
- Fat 50.1523926301354 g
- Fiber 3.79797126381388 g
- Protein 5.67589890580184 g
- Saturated Fat 19.4666884880863 g
- Serving Size 1 1 CornCa... (322g)
- Sodium 800.244799104966 mg
- Sugar 50.0367995828117 g
- Trans Fat 3.2649063522746 g
- Calories 666 calories
Step-by-step
- 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.
Baking tamale cakes at a high heat of 400°F requires precise monitoring during the final seven minutes on the second side to prevent the masa harina from scorching while ensuring the interior achieves the proper set texture. When doubling or tripling this yield for gatherings, resist the urge to crowd the baking sheets, as trapped steam will prevent the patties from developing their characteristic bottom crust. Because this preparation divides the workload across three distinct accompaniments—a tomatillo salsa verde, a fresh tomato salsa, and a seasoned southwestern sauce—scaling requires careful management of food processor capacity and mixing bowl space.
Adjusting Batches and Visual Cues
Multiplying the base ingredients means you should measure masa harina by weight rather than volume if possible, maintaining a strict ratio with the softened butter and frozen corn to keep the dough cohesive. Since these patties do not rely on an internal temperature probe for doneness, rely entirely on physical indicators by lifting a corner with a thin metal spatula after twenty-five minutes to check for deep golden brown coloration before executing the flip. Baking times will naturally extend by three to five minutes per batch if your oven experiences temperature drops from overloading multiple racks simultaneously.
- Patties fall apart when flipped: The oven temperature may be too low, or the patties were turned before the bottom formed a solid crust.
- Salsa verde is watery: Strain the chopped tomatillos briefly through a mesh sieve before blending to remove excess moisture.
- Cakes absorb too much heat unevenly: Rotate your baking sheets halfway through the initial twenty-five minute bake to compensate for hot spots in standard residential ovens.
