Recipe Ingredients And Notes
For The Corn Cakes
- Quinoa: I used organic, white quinoa and cooked it in a mixture of water + vegetable broth to bring additional flavor into the quinoa.
- Eggs: As a binder for these tamale cakes! For an egg-free version, you could probably also use a flax egg.
- Corn: Because you cant make corn cakes without corn! Frozen & thawed, canned or fresh would all work here.
- Scallions: To give these griddle cakes an added bite.
- Cheese: For creaminess I used low fat mozzarella, but you can use any favorite shredded cheese you like!
- Flour & Milk: Whole wheat flour or gluten free flour instead of all purpose flour + milk helps to bind these griddle cakes together along with the egg.
- Spices: Hot sauce, salt & pepper bring flavor to this sweet corn cakes recipe!
For the Salsa
- Black Beans: To give the salsa some heartiness, protein and extra fiber.
- Tomatoes: I used small cherry tomatoes and cut them in half, but any tomatoes would work here!
- Jalapeno, Cilantro, Red Onion: For added spice and brightness in the salsa.
- Bell Pepper: I like the way the bell pepper and jalapeno pair together, but you can omit this if you dont like bell pepper in salsa!
- Lime Juice, Salt, Pepper: For acidity and flavor dont skip this!
Optional Toppings
You can load up your tamale cakes with any of your favorite toppings! We love using:
- Prepared salsa, tomatillo salsa, or pico de gallo
- Avocado or guacamole
- Sour cream or Greek Yogurt
- Extra hot sauce or southwestern sauce
Top Tips For Making Sweet Corn Tamale Cakes
- Use a measuring cup or large cookie scoop to make the griddle cakes uniform in size.
- Dont forget to spray the pan with cooking spray, so the cakes dont stick when you try to flip them over.
- Flatten the cakes out slightly, so they resemble a pancake. This allows them to cook evenly and gives you the best result possible.
- For faster prep, use a food processor to help you chop up all the ingredients for the salsa and the cakes!
- You can make the black bean salsa the night before to save time. You can also batch cook the griddle cakes and freeze them so you can use them anytime!
Sweet Corn Tamale Cakes
So, what are Sweet Corn Tamale Cakes? They are basically corn cakes that are baked to a gold brown and then topped with Salsa Verde, Pico de Gallo and Southwest Sauce. Youll often find sour cream, guacamole or avocado on them as well. The tamale cakes themselves are nice and sweet. And they balance well with the slight kick of the sauces on top. Sweet Corn Tamale Cakes are very popular in Arizona, and will be featured in our 50 States/50 Recipes book coming out soon!
For step-by-step instructions, check out the printable recipe card below. But here is what youll need to get started:
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Make The Southwest Sauce:
There are a few different elements to this recipemaking the cakes, but you also need to make the sauces that go with. Its all the layers of flavor that make it so good. Up first is the Southwest Sauce. Heres how to make it:
- ½ cup mayonnaise
- ¼ teaspoon onion powder
- 1/8 teaspoon garlic powder
Mix all the above together and let it chill in the fridge for one hour. To serve, move it to a squeeze bottle and you will drizzle it over the top.For the Corn Cakes, you can use a food processor to chop up some of the corn and combine the cakes together, or you can do it by hand. Sometimes I find it easier to do things by hand, and then I dont have to clean the appliance and all the parts.
What Makes These Sweet Corn Cakes Healthier Than The Cheesecake Factory Corn Cakes
- Low in Calories: You can enjoy four of these corn tamale cakes for about 500 calories. In comparison, just three of the Cheesecake Factory corn tamale cakes has over 1300 calories!!
- High inProtein and Fiber: You will get 16 grams of protein and 10 grams of fiber for 2 griddle cakes, and 32 grams of protein and 20 grams of fiber for 4 cakes!
- Vitamins and Minerals: In addition to the other good stuff in these griddle cakes, there are also lots of other nutrients. Magnesium, Manganese, Phosphorus, Folate, Copper, Iron, Potassium, and more!
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Recipe Variations And Tips
- I suggest making the salsa verde, pico de gallo, and southwestern sauce either the night before or the morning before. This will speed things along when youre ready to make these babies!
- You can use store-bought salsa verde and pico de gallo in this recipe.
- Once you form the tamale dough, if the cakes arent sticking together, add a couple of tablespoons of water to the mix.
Can You Make Sweet Tamale Corn Cakes Ahead Of Time
Yes you can make this delicious appetizer in advance. Make all the sauces individually and keep them chilled in the fridge. You can make the corn cake patties and brown them on both sides, then on a covered baking sheet move them to the fridge. Right before serving, place all the corn cakes on a sheet pan under the broiler and warm them up on both sides before serving.
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Copycat Cheesecake Factory Sweet Corn Tamale Cakes
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This Sweet Corn Tamale Cakes Recipe is a Cheesecake Factory Copycat recipe! They can be served as an appetizer or as a main dish.
One of my favorite restaurants to visit is The Cheesecake Factory.
Every time I go, I try to get a different dish, so that when I come home I can recreate those dishes here at home.
My newest creation is those delicious Sweet Corn Tamale Cakes that they serve as an appetizer.
The last time we were at the Cheesecake Factory, I wanted something lighter because I wasn’t that hungry
Anyway, I got them and with one bite I felt an explosion of flavor in my mouth!
This sweet corn cake is set on top of delicious tangy tomatillo salsa and then topped with all my favorite things pico de gallo, avocados, and then served alongside a dipping sauce.
Trust me when I tell you that is pure heaven.
This recipe is amazing, it tastes just like The Cheesecake Factory! If you are a fan of their recipes, you will want to check out my other copycat recipes as well such as Cheesecake Factory Honey Wheat Bread .
Another favorite of mine is the Cheesecake Factory Key Lime Cheesecake. Whenever I go, I always get a slice of this tangy cheesecake.
Another delicious recipe is the Cheesecake Factory Bang-Bang Chicken with Yum Yum Sauce.
How To Make Copycat Cheesecake Factory Sweet Corn Tamale Cakes
If you really want to cut down on your time in the kitchen making this recipe, I would make the sauces a day ahead of time. There are 3 for this recipe pico de gallo, Southwest Dipping Sauce, and the salsa verde.
Once you get all three sauces made and set aside, the rest is just a breeze.
Into a food processor, you are going to add frozen corn and process until it is coarsely pureed.
Then, you are going to mix that with butter, sugar, salt until it is well combined.
Add your masa and then form the mixture into 4 patties. Make sure to press them together well or they will fall apart when frying.
Add the olive oil to a large skillet and preheat over medium-low 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.
Once the cakes are done frying, it is time to assemble!
Start by adding some salsa verde to the bottom of your dish. Heat the dish in the microwave for a minute or so to warm the sauce.
I like using these rectangle plates because I can get all 4 of them on the plate and it looks perfect for serving.
Place the corn cakes on top of the warmed Salsa Verde, and evenly distribute the Pico De Gallo and Southwestern Sauce over the tops.
Top with sour cream, and garnish with avocado and cilantro. Serve immediately.
I really love making my favorite copycat restaurant recipes. It’s my favorite part of why I travel so much or go out to eat at new places.
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Storage Leftovers And Freezing
Store leftovers in an airtight container in your refrigerator. Leftovers should be good for about 3 days.
You CAN freeze Sweet Corn Tamale Cakes, but only before you put all the toppings on them. To freeze, let them fully cool and pack them in a freezer bag separated by wax paper or parchment paper.
Assemble The Sweet Corn Cakes To Serve:
When all the things are prepared, you will assemble the sweet corn tamale cakes and bring all those delicious flavors together.
- Add the salsa verde to your serving platter.
- 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.
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How To Make Cheesecake Factorys Sweet Corn Tamale Cakes:
- Coarsely chop 1 cup of the frozen corn .
- 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.
PICO DE GALLO* 1 large Roma tomato diced* 1 Tablespoon red onion diced* 1 Tablespoon fresh cilantro minced* ½ teaspoon lime juice* Salt and ground pepper to taste
Salsa Verde:* 4 ounces canned chopped green chiles drained* 1 green onion sliced thin* 2 Tablespoons fresh cilantro roughly chopped* 1 ½ teaspoons granulated sugar* ¼ teaspoon ground cumin* ¼ teaspoon salt* 1/8 teaspoon ground black pepper
ConfessionI was feeling lazy when I made this, and yes you can make the salsa verde from scratch, but I love a good shortcut in a recipe if I can find one, and this salsa verde from Trader Joes is the perfect substitution. If you have another green salsa that you love, feel free to use it here ormake the salsa verde from scratch. The recipe is included below.
Cheesecake Factory Corn Cakes Are Tender Buttery Corn Cakes Topped With Tomatillo Salsa Pico De Gallo Southwestern Sauce Avocados Cilantro And Sour Cream
Cheesecake Factory Corn Cakes are a huge hit with our family every time we go to the Cheesecake Factory, especially when we are out in groups and everyone needs a safe chain option as I believe it is one of the better ones out there. It also has the largest menu I have ever seen so you can be sure everyone will be happy.
Keeping that in mind, I always order the EXACT same thing every time I go because if there is anything you will learn about me, it is that once I find a favorite you can be sure I order it every time. Are you wondering how I try new flavors out or find new favorites then? Easy. My dear, loving husband is the opposite of me when it comes to dining out. He wants new things each time, which means I get to enjoy my favorite dish AND try out something new every time we go. I call that a total win in my book! So what do I order every time I go? Easy. First I eat far too much of the squaw bread for my trainers liking, then I order these delicious Cheesecake Factory Corn Cakes! Follow it up with Spicy Cashew Chicken and I will be honest I never finish any of my plates and I almost never order dessert.
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About the Author: Sabrina Snyder
Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.
Sabrina lives with her family in sunny California.
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Review Of The Cheesecake Factory
Restaurant detailsDining options:Description:Great sweet corn tamale cake
I love the food at that restaurant. I have tried many of the salads and other entrees at the restaurant and have never been disappointed! Ever since I tried the sweet corn tamale cake, it seems that I have to have it. I have shared it with my friends and they all loved it. The service is great and the location is perfect for shopping!
83 – 87 of 167 reviews
We stopped at the Cheesecake factory on the way to San Francisco. The shopping mall was packed and we had trouble parking due to the fact we were in an RV. We thought we were going to have to settle for take out but the friendly staff contacted security and they allowed us to park in a bay designed for loading and unloading. The décor was quite Grandeur with high ceilings and a lovely bar and the food was very nice. We went there for the Cheesecake, but after eating a rather large and good tasting main course we had to get the Cheesecakes to go. They were really nice and a delight to eat in our campground for the evening.
Cheesecake Factory: Sweet Corn Tamale Cakes
Not sure how many of you have tried the Sweet Corn Tamale Cakes at Cheesecake Factory. If you havent already, you sure are missing out! There hasnt been a time I havent ordered this dish whenever I have eaten at Cheesecake Factory. Although the dish has a few elements, this dish is simple, quick, and tastes exactly like the one, you would have at the Cheesecake factory. I love drizzling some tabasco sauce over it, too. Thats entirely optional. Cant find tomatillos? Raw mangoes should work well as an alternative. The sweet corn tamale cakes would be a super hit as an appetizer. Go try now!!
Ingredients:
½ cup finely chopped tomatoes
½ cup finely chopped cucumbers
Finely chopped cilantro
Lemon juice as per taste
Salsa Verde
6-7 tomatillos or 1 ½ cups of chopped raw mango
4 garlic pods
Jalapenos or green chilies as per taste
Handful of cilantro
Juice from ½ a lemon
Salt to taste
3 spoonfuls of vegan mayo
Chili powder as per taste
½ teaspoon paprika
½ to 1 teaspoon date syrup
Dash of salt
½ cup mashed sweet corn
¼ cup salted butter
2 teaspoons monk fruit sugar or any sweetener
½ cup corn flour Oil to shallow fry
Garnish
Method:
Pico de gallo:
Mix finely chopped cucumbers, tomatoes, and cilantro. Add a dash of lemon juice, salt, and pepper. Ready!
Salsa Verde:
Boil, roast, or stir-fry tomatilloes or raw mango along with some garlic. Blend together the tomatilloes/raw mangos, garlic, onions, cilantro, jalapeno, salt, and lemon juice to a smooth paste. Ready!
Assembly:
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Cheesecake Factory Sweet Corn Tamale Cakes
Menu Description: “Topped with sour cream, salsa, avocado and salsa verde.”Nestled between slick full-page ads on page 7 of the huge 17-page spiral-bound menu from The Cheesecake Factory, is a long list of fabulous appetizers that includes this Southwestern-style crowd pleaser. Hand-formed tamale cakes are arranged on fresh salsa verde, topped with sour cream and creamy Southwestern sauce, with a fresh avocado and cilantro garnish. It’s happiness on a plate. And, while the ingredients listed below may seem intimidating at first, the three sauces are very simple to make, and your crew will no doubt be impressed with the results. The flavors in the sauces develop after sitting for a bit so you can prepare them all in advance and let them chill in the fridge until chow time. If you get anything short of a standing ovation for this dish, coax out the kudos by waving the pages of this recipe in front of everyone while wiping your brow. Sometimes you have to milk it.Source: Top Secret Restaurant Recipes 2 by Todd Wilbur.
The Cheesecake Factory Gluten Free Sweet Corn Tamale Cakes Nutrition Facts
The Cheesecake Factory Gluten Free Sweet Corn Tamale Cakes contains 1340 calories, 88 grams of fat and 119 grams of carbohydrates.
According to our website visitors, Gluten Free Sweet Corn Tamale Cakes is not a healthy and nutritious option from The Cheesecake Factory, with only 25% of voters finding it to be healthy.
Let us know what you think! Review the nutrition facts below and then vote on whether you think Gluten Free Sweet Corn Tamale Cakes is healthy or not.
Keep reading to see the full nutrition facts and Weight Watchers points for Gluten Free Sweet Corn Tamale Cakes from The Cheesecake Factory.
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Sweet Corn Tamale Cakes With Black Bean Salsa
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These sweet corn tamale cakes are a healthy copycat makeover of the classic Cheesecake Factory recipe! Theyre easily made gluten free, are rich in flavor, and are served with a light and refreshing black bean salsa. Perfect for an appetizer or light dinner!
While my whole family loves Cheesecake Factorys corn cakes, I dont love the giant portions and the ridiculous amount of calories each of their dishes has. So I was determined to make over their sweet corn tamale cakes into a healthier, but still amazingly tasty, kid-friendly version!