Hispanic Kitchen

Spice It Up!


Have you ever been to a restaurant and ordered something you loved and thought to yourself, "I bet I can make this at home"?  One of the dishes I’ve been meaning to try my hand at is the Sweet Corn Tamale Cake from Cheesecake Factory. I finally got around to making these this weekend and thought they came out EXACTLY like the real thing. This was probably the closest I’ve ever come to recreating a restaurant dish at home. I looked online for a few recipes and modified one that I thought sounded like it would turn out well, and I was not let down. All in all, it was a pretty simple dish, but a little tedious since you have to make three separate sauces. Totally worth the effort in my opinion.


Recipe adapted from Food.com

For the Tomatillo Salsa

4 tomatillos, diced

2 tbsp. green bell pepper, minced

2 green onion stalks, minced

2 tablespoons fresh cilantro, minced

1 tsp. granulated sugar

¼ tsp. ground cumin

¼ tsp. salt


Chop up the tomatillo, pepper, green onion and cilantro. Dump all of the ingredients into a food processor and gently pulse to get a smoother consistency. Place the contents into a bowl and begin adding cumin, sugar and salt.  Stir well, cover with plastic wrap and place the bowl in the fridge to chill until you’re ready to assemble the cakes.


For the Pico de Gallo

2 medium tomatoes, diced

1 tbsp. minced Spanish onions

1 tbsp. fresh cilantro, minced

1 tsp. fresh lime juice

1 tbsp. green bell pepper or mild chili like pasilla, seeds removed and minced

1 tsp. salt

1 tsp. grapeseed oil


Dice up the tomatoes and add to a small bowl.  Mince the onions and peppers and add to the bowl.  Next, finely chop the cilantro and add to the bowl along with the rest of the ingredients.  Stir well, cover with plastic wrap and place in the fridge to cool until you’re ready to assemble the dish.


For Southwestern Sauce

½ cup mayonnaise (I used light)

2 tbsp. ketchup

1 tsp. white vinegar

1 tsp. water

1 tsp. granulated sugar

½ tsp. chili powder

1 tsp. paprika

½ tsp. cayenne pepper

1 garlic clove, grated

½ tsp. salt


Add the mayo, ketchup, water and vinegar to a bowl. Whisk well to combine the sauces and remove any lumps. Next add in the paprika, cayenne powder, chili powder, salt and garlic clove and whisk to combine all of the ingredients. Cover and put in the fridge to chill.


For the Cakes:

3 cups frozen sweet corn

1½ sticks butter, melted

2 tbsp. water

6 tbsp. sugar

2 tsp. salt

1 cup Masa Harina-type corn flour

¼ cup regular flour


Start out by pre-heating your oven to 400 degrees. Thaw out the corn kernels. They don’t have to be completely thawed, just tender enough to where they’ll blend in the food processor. Add the corn and the water to a food processor and pulse until you have a coarse chop. Transfer the corn to a large mixing bowl and add in the butter.  Blend well with a spatula. Next add in the corn flour and the regular flour, the salt and sugar and blend well. You should have a sticky consistency. If it feels too dry, add a little water. Spray a nonstick cookie sheet with cooking spray and begin forming the cakes. You should have a shape similar to a crab cake. Place the cakes down on the cookie sheet. Bake for 15 minutes and remove the tray from the oven to flip the cakes. Bake for another 10-15 minutes.


For the Garnish:

1 Hass avocado

6 tbsp. sour cream

3 tbsp. finely chopped cilantro


To Assemble:

Spoon the tomatillo salsa along the bottom of your serving platter. Place the cakes over the tomatillo salsa and then top with the pico de gallo. Next drizzle a little of the southwestern sauce over the top of the cake. Cut the avocado into small chunks and place on top of the cakes. Dollop 1 tbsp. over each of the cakes and sprinkle the top with some fresh chopped cilantro.


For more recipes visit: www.theyucadiaries.com

Other recipes by Roxanne:

Pechugas Rellenas (Stuffed Chicken Breasts)
Pollo a la Plancha
Shredded Chicken and Mayocoba Bean Enchiladas
Baja Fish Tacos

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Views: 29176

Tags: avocado, cheesecake factory, corn, pico de gallo, sweet tamale,, tomatillo


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Comment by Christine Gallagher on November 28, 2014 at 3:04pm

this is very close to the original recipe. I found it on copycatrecipes.com. thanks for another version. these are so good.

Comment by John Blanchard on November 3, 2014 at 4:23pm

Thank You Roxanne, for the information. I will try it. :) Also I followed the link you posted and it said the page couldnt be found. So here is a new link:  http://www.theyucadiaries.com/search?q=sweet+corn+tamale+cakes  and I didnt see the print button. But I have the cleanprint app on my computer and printed it out using that. There are many recipes on your blog that look Soooooo good. You have a great looking presentation. ;) Thanks again.

Comment by Roxanne Buil on November 3, 2014 at 1:12pm

Hi John:

You could thaw out the frozen corn and chop it up really fine.  Then combine all of the ingredients in a mixing bowl by hand.  Making sure that all of the ingredients are incorporated well and form a rough dough.

Comment by Carmen Gonzalez on November 3, 2014 at 10:36am
Comment by John Blanchard on November 3, 2014 at 8:07am

I dont own a food processor. :(   Is there any other way to mix the ingredients so they turn out right?

Comment by Christine Gallagher on February 3, 2013 at 10:30pm

Roxanne, if these taste anything like the original I'll be impressed. I've tried to recreate this one myself without total success. Mine was good, but, not quite it. Thanks

Comment by Rebecca Schlegel on February 3, 2013 at 11:01am

OMG !! Looks so good!!!

Comment by Carlos Lanza Sr. on November 21, 2012 at 3:27pm

This looks extra delicious.. thank you Roxanne for sharing this great recipe... I will be making them in the near future... :-D

Comment by Rebeca Torres de Ghostine on February 21, 2012 at 11:33am

i made this for the superbowl and WOW it was sooooo good!

Comment by Pat Reese on February 1, 2012 at 12:45pm

this sounds yummy with just 1 sauce to me.may try with the southwestern sauce and some mild salsa(from jar).

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