Sweet Corn Tamale Cakes
Remember those irresistible little corn cakes you used to savor at your favorite Mexican restaurant? Well, get ready to recreate that magic at home with this copycat recipe for Cheesecake Factory-style Sweet Corn Tamale Cakes. Inspired by Sumisan at food.com, these golden-brown delights are bursting with flavor, thanks to a perfect blend of sweet corn kernels, savory spices, and a touch of jalapeño for a hint of heat.
These aren’t your average corn fritters. Our recipe takes inspiration from the beloved Cheesecake Factory version, resulting in fritters that are light, airy, and packed with flavor. The secret lies in a simple batter made with cornmeal, flour, and a touch of baking powder, creating fritters that are both crispy on the outside and tender on the inside.
Tips for the Perfect Sweet Corn Tamale Cakes:
- Use fresh, sweet corn kernels for the best flavor.
- Don’t overmix the batter. Overmixing will result in tough fritters.
- Serve these fritters warm with your favorite toppings, such as sour cream, salsa, or avocado.
These Sweet Corn Tamale Cakes are a delicious and versatile appetizer or side dish that’s perfect for any occasion. So gather your ingredients and get ready to savor the taste of summer in every bite!
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 8 servings 1x
- Category: Appetizer
Ingredients
Salsa Verde
- 2 Tomatillos, diced
- 4 oz can mild green chilies, drained diced
- 2 green onions, minced
- 2 Tbs fresh cilantro, minced
- 1 tsp sugar
- 1/4 tsp ground cumin
- 1/4 tsp salt
- 1/8 tsp black pepper
- 1/2 tsp lime juice
Pico De Gallo
- 2 medium roma tomatoes, diced
- 1 1/2 Tbs fresh sweet onion, minced
- 1 1/2 Tbs fresh cilantro, minced
- 1/4 tsp lime juice
- 1/2 small jalapeno, seeded and minced
- Dash of salt
Southwest Sauce
- 3/4 cup sour cream
- 1/2 cup mayonnaise
- 2 chipotle peppers in adobe sauce, minced
- 1 tsp white vinegar
- 1 tsp water
- 3/4 tsp sugar
- 1/2 tsp chili powder
- 1/8 tsp garlic powder
- 1/4 tsp onion powder
- Dash of salt and pepper
Tamale Cakes
- 1 1/2 cups frozen sweet corn, thawed and divided
- 1/2 cup butter, softened
- 3 Tbs sugar
- 1/8 tsp salt
- 1/2 cup corn masa harina flour (corn flour)
- 2 tablespoons all purpose flour
- 2 Tbs olive oil
Garnish
- 1/4 cup sour cream
- 1 avocado diced
- 2 Tbs fresh cilantro, chopped
Instructions
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Prepare Salsa Verde: Combine all prepared salsa verde ingredients in a food processor and blend until smooth. Chill in the refrigerator until ready to serve.
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Prepare Pico de Gallo: Combine all prepared pico de gallo ingredients and chill in the refrigerator until ready to serve.
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Prepare Southwest Sauce: Combine all prepared southwest sauce ingredients, place in a container for easy spreading, and chill in the refrigerator until ready to serve.
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Prepare Tamale Cake Batter: Preheat your oven to 400F (if baking). In a food processor, chop 1 cup of thawed corn until it is coarsely pureed. Transfer to a bowl and combine the pureed corn with the softened butter, sugar, and salt; blend well. Add the masa (corn flour), all-purpose flour, and olive oil, and mix until well combined. Stir in the remaining 1/2 cup of whole corn kernels by hand.
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Cook Tamale Cakes (Skillet Method): Heat a large skillet over medium-high heat. Add 2 tablespoons of oil. Measure out approximately 1/2 cup portions of the tamale mixture and form them into patties in the skillet. Cook for about 4–5 minutes per side until golden brown.
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Cook Tamale Cakes (Bake Method): Preheat oven to 400F. Form 1/2 cup portions of the mixture into 3-inch wide patties with your hands. Arrange the patties on a baking sheet and bake for 25–30 minutes or until browned. Flip the cakes and bake for an additional 5–7 minutes.
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Assemble and Serve: Place the cooked tamale cakes on a serving platter.
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Dollop each cake with your choice of one, or all three, prepared sauces.
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Add a dollop of sour cream on top of the sauce.
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If using all three sauces: Start with the salsa verde, add a dollop of sour cream, follow with the pico de gallo, and finish with the southwest sauce.
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Garnish with diced avocado and cilantro. Enjoy immediately!
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Notes
- Be sure to head to food.com for more food inspiration!
Keywords: Appetizer, Dinner, Tamale, Sweet Corn, Copycat Recipe