Sweet Corn Tamale Cakes

When I was in Vegas, Lauri and I went to Cheesecake Factory after we saw a show. Lauri said I needed to try the Corn Cakes....it was love at first bite. Then I got an email from an old college roomie talking about meeting up in January and she mentioned them as well. I thought surely I could find the recipe on the Internet (don't call me Shirley....name that movie.....) and here is what I found. (Don't be daunted by the many ingredients....just take it step by step. You could easily substitute fresh pico de gallo for the Salsa Verde. It is the cakes that are so wonderful.) (If you don't like to cook, head to your nearest Cheesecake Factory. Find one in a warm climate and work on your tan.)

Sweet Corn Tamale Cakes
Copycat Cheesecake Factory


Salsa Verde2 tomatillos, diced
4 ounces mild green chilies, drained and diced
1 green onion, minced
2 tablespoons fresh cilantro, minced
1 1/4 teaspoons granulated sugar
1/4 teaspoon ground cumin
1/4 teaspoon salt
1 pinch ground black pepper

For Tomato Salsa1 medium tomato, diced
1 tablespoon minced Spanish onion
1 tablespoon fresh cilantro, minced
1/4 teaspoon lime juice
1/2 small jalapeno, seeded and minced
1 dash salt
1 dash ground black pepper




For Southwestern Sauce
1/2 cup mayonnaise
1 teaspoon white vinegar
1 teaspoon water
3/4 teaspoon granulated sugar
1/2 teaspoon chili powder
1/4 teaspoon paprika
1 pinch cayenne pepper
1 pinch onion powder
1 dash salt
1 dash garlic powder




For Cakes1 1/2 cups frozen sweet corn
1/2 cup butter, softened
3 tablespoons sugar
1 pinch salt
1/2 cup corn masa harina flour (corn flour)
2 tablespoons all-purpose flour




For Garnish
1/4 cup sour cream
1/2 avocado, diced
2 tablespoons fresh cilantro, chopped




Directions
1. Prepare salsa verde by combining all prepared ingredients. Chill.
2. Prepare tomato salsa by combining all prepared ingredients. Chill.
3. Prepare southwestern sauce by combining all ingredients. Chill.
4. Preheat oven to 400°F.
5. Prepare the tamale cakes by chopping 1 cup of the frozen corn in a food processor until it's coarsely pureed. Combine pureed corn with softened butter, sugar, and salt. Blend well.
6. Add masa and flour and blend well. Mix in the remaining 1/2 cup of frozen corn kernels by hand.
7. Measure 1/2 cup portions of the mixture and form it into 3" wide patties with your hands. Arrange the patties on a baking sheet and bake for 25 to 30 minutes or until the cakes are browned on the bottom.
8. Carefully flip all cakes with a spatula and bake for an additional 5 to 7 minutes or until other side is browned.
9. Assembly: Place all three cakes on a warmed serving platter. Dollop each with one of the three sauces. Garnish with diced avocado, cilantro and a dollop of sour cream.