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Sweet Corn Tamale Cakes with Honey Butter Drizzle

Have you tried the irresistible corn appetizer from The Cheesecake Factory? Give this version a try — it’s slightly lighter but just as flavorful. The recipe includes three components (four if you count my Pico de Gallo) and is absolutely worth the effort.

 

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Sweet Corn Tamale Cakes

These are exceptional — three delicious components that come together beautifully.
Course: Side Dish
Prep Time: 35 minutes
Cook Time: 25 minutes
Total Time: 1 hour
Servings: 6

Ingredients

Salsa Verde

  • 2 tomatillos, diced
  • 4 oz can of mild diced green chiles
  • 1 green onion, diced
  • 1/4 bunch cilantro, stems removed and minced
  • 1 tsp granulated sugar
  • 1/4 tsp ground cumin
  • 1/4 tsp salt
  • pinch pepper

Corn Cakes

  • 1 1/2 cups corn (thawed from frozen works best), divided
  • 1/2 cup butter softened to room temperature
  • 3 T sugar
  • 1/2 tsp salt
  • 2 T all-purpose flour
  • 1/2 cup plus 2 T Masa Harina (corn flour)

Southwestern Sauce

  • 1/2 cup mayo
  • 1 tsp white vinegar
  • 1 tsp water
  • 1 tsp sugar
  • 1/2 tsp chili powder
  • 1/4 tsp paprika
  • 1/4 tsp garlic powder
  • 1/4 tsp salt

Instructions

Salsa Verde

  • Combine the tomatillos, diced green chiles, diced green onion, cilantro, sugar, cumin, salt, and a pinch of pepper. Blend until smooth, then refrigerate until ready to serve.

Corn Cakes

  • Preheat the oven to 400°F (205°C).
  • In a bowl, combine the all-purpose flour, masa harina, sugar, and salt. Mix well.
  • Add the softened butter and use a pastry blender or two forks to incorporate until combined.
  • Place 1 cup of the corn in a food processor and pulse until mostly smooth. Add that puréed corn to the flour-butter mixture, then stir in the remaining 1/2 cup of whole corn kernels. Mix until evenly combined.
  • Measure about 1/3 cup of the dough for each cake and shape into a disk roughly 3/4 inch tall. Place six cakes on a parchment-lined baking sheet.
  • Bake for 20–25 minutes, turning once halfway through, until the cakes are set and lightly golden. Remove from oven and let cool slightly before serving.

Southwestern Sauce

  • Whisk together the mayonnaise, white vinegar, water, sugar, chili powder, paprika, garlic powder, and salt until smooth.
  • Transfer the sauce to a sandwich-sized zip-top bag, refrigerate, and snip a small corner when ready to drizzle over the warm corn cakes.