gayle-mo
Well-known member
I was in Tulsa in January and my girlfriend and I ate at Cheesecake Factory. We had this dish and it was absolutely wonderful! We got back to her house and I did a search on the net and found the following two recipes and tips. I kept them both to compare.
Haven't made it yet as I'm trying to lose weight and not cooking much.
But, oh, how wonderful it was. Good thing Tulsa is 2 hours away! lol
SWEET CORN TAMALE CAKES LIKE CHEESECAKE FACTORY
SALSA VERDE:
2 tomatillos, chopped (remove papery thin)
1 4-ounce can mild green chilies
1 green onion
2 tablespoons fresh cilantro
1 1/4 teaspoons granulated sugar
1/4 teaspoon ground cumin
1/4 teaspoon salt
1/8 teaspoon ground black pepper
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
1/8 teaspoon cayenne pepper
1/8 teaspoon onion powder
dash salt
dash garlic powder
TOMATO SALSA:
1 medium tomato
1 tablespoon minced Spanish onion
1 tablespoon fresh cilantro, minced
1/4 teaspoon lime juice
1/2 small fresh jalapeno, minced
dash salt
dash ground black pepper
CAKES:
1 1/2 cups frozen sweet corn
1/2 cup (1 stick) butter, softened
3 tablespoons granulated sugar
1/8 teaspoon salt
1/2 cup corn masa (corn flour)
2 tablespoons all-purpose flour
GARNISH:
1/4 cup sour cream
1/2 avocado, chopped
2 tablespoons fresh cilantro, coarsely chopped
Prepare salsa verde by combining all ingredients (tomatillos, green chilies,
green onion, cilantro, sugar, cumin, salt, and pepper) in a food processor on
high speed. Cover and chill.
Prepare tomato salsa by combining all ingredients (diced tomato, onion,
cilantro, lime juice, jalapeno, salt, and pepper) in a small bowl. Cover and
chill.
Prepare southwestern sauce by combining all ingredients (mayonnaise, vinegar,
water, sugar, chili powder, paprika, cayenne, onion powder, salt, and garlic
powder) in a small bowl. Cover and chill.
Preheat oven to 400 degrees.
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 with electric mixer until smooth.
6. Add masa and flour and blend well. Mix in the remaining 1/2 cup of frozen
corn kernels by hand.
Measure 1/2 cup portions of the mixture and form it into 3-inch 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. Carefully flip all cakes
with a spatula and bake for an additional 5 to 7 minutes or until other side is
browned.
While the cakes are baking, spoon a portion of the salsa verde onto a plate or
platter (you may want to heat up your plate in the oven for a bit to help warm
the sauce). You'll need to use enough salsa verde to coat the entire plate --
it should be about 1/4-inch deep. Arrange the tamale cakes side-by-side on the
salsa verde. Spoon a dollop of sour cream onto each tamale cake. Drizzle the
southwestern sauce over the cakes in a criss-cross patter (use a squirt bottle
if you've got one -- see "Tidbits"). Spoon some tomato salsa over the cakes,
followed by the chopped avocado. Finish off the plate by sprinkling the
coarsely chopped cilantro leaves over the top.
Servings: 4
Better Recipe for Cakes
*****Sweet Corn Tamale Cakes
1 1/2 cups frozen sweet corn
1/2 cup butter,softened
3 tablespoons granulated sugar
1/8 tsp salt
1/2 cup corn masa (corn flour)
2 tbsp. all purpose flour
Chop 1 cup frozen corn in processor until it's coarsely pureed. Combine pureed
corn with softened butter, sugar, and salt. Blend well with mixer until smooth.
Add masa and flour and blend well. mix in remaining 1/2 cup frozen corn by hand.
Measure 1/2 cup portions and from into 3-inch wide patties. arrange on baking
sheet and bake for 25-30 minutes.Carefully flip all cakes and bake addtional
5-7 minutes until browned.
TIPS:
After going to cheesecake factory I HAD to have this recipe - I tried this exact
recipe and it was perfect. In regards to those of you asking about thawing the
corn prior to putting it in the food processor - DON'T! Follow this recipe
exactly, don't add any additional liquid. If you are having problems with the
frozen corn in the food processor, do it in smaller batches... When mixing
everything together, the 'dough' will seem very crumbly and appear as though it
won't hold together - but it will! I like to just dump the whole pile onto a
flexible cutting board, place another flexible cutting board on top of that,
and roll to appropriate thickness. Then take a cookie cutter (I just use a
round 3" one) and cut the cakes out and use a spatula to transfer to cookie sheet.
If the dough becomes sticky, take a break and give it some time in the
fridge... hope this helps!
Haven't made it yet as I'm trying to lose weight and not cooking much.
But, oh, how wonderful it was. Good thing Tulsa is 2 hours away! lol
SWEET CORN TAMALE CAKES LIKE CHEESECAKE FACTORY
SALSA VERDE:
2 tomatillos, chopped (remove papery thin)
1 4-ounce can mild green chilies
1 green onion
2 tablespoons fresh cilantro
1 1/4 teaspoons granulated sugar
1/4 teaspoon ground cumin
1/4 teaspoon salt
1/8 teaspoon ground black pepper
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
1/8 teaspoon cayenne pepper
1/8 teaspoon onion powder
dash salt
dash garlic powder
TOMATO SALSA:
1 medium tomato
1 tablespoon minced Spanish onion
1 tablespoon fresh cilantro, minced
1/4 teaspoon lime juice
1/2 small fresh jalapeno, minced
dash salt
dash ground black pepper
CAKES:
1 1/2 cups frozen sweet corn
1/2 cup (1 stick) butter, softened
3 tablespoons granulated sugar
1/8 teaspoon salt
1/2 cup corn masa (corn flour)
2 tablespoons all-purpose flour
GARNISH:
1/4 cup sour cream
1/2 avocado, chopped
2 tablespoons fresh cilantro, coarsely chopped
Prepare salsa verde by combining all ingredients (tomatillos, green chilies,
green onion, cilantro, sugar, cumin, salt, and pepper) in a food processor on
high speed. Cover and chill.
Prepare tomato salsa by combining all ingredients (diced tomato, onion,
cilantro, lime juice, jalapeno, salt, and pepper) in a small bowl. Cover and
chill.
Prepare southwestern sauce by combining all ingredients (mayonnaise, vinegar,
water, sugar, chili powder, paprika, cayenne, onion powder, salt, and garlic
powder) in a small bowl. Cover and chill.
Preheat oven to 400 degrees.
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 with electric mixer until smooth.
6. Add masa and flour and blend well. Mix in the remaining 1/2 cup of frozen
corn kernels by hand.
Measure 1/2 cup portions of the mixture and form it into 3-inch 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. Carefully flip all cakes
with a spatula and bake for an additional 5 to 7 minutes or until other side is
browned.
While the cakes are baking, spoon a portion of the salsa verde onto a plate or
platter (you may want to heat up your plate in the oven for a bit to help warm
the sauce). You'll need to use enough salsa verde to coat the entire plate --
it should be about 1/4-inch deep. Arrange the tamale cakes side-by-side on the
salsa verde. Spoon a dollop of sour cream onto each tamale cake. Drizzle the
southwestern sauce over the cakes in a criss-cross patter (use a squirt bottle
if you've got one -- see "Tidbits"). Spoon some tomato salsa over the cakes,
followed by the chopped avocado. Finish off the plate by sprinkling the
coarsely chopped cilantro leaves over the top.
Servings: 4
Better Recipe for Cakes
*****Sweet Corn Tamale Cakes
1 1/2 cups frozen sweet corn
1/2 cup butter,softened
3 tablespoons granulated sugar
1/8 tsp salt
1/2 cup corn masa (corn flour)
2 tbsp. all purpose flour
Chop 1 cup frozen corn in processor until it's coarsely pureed. Combine pureed
corn with softened butter, sugar, and salt. Blend well with mixer until smooth.
Add masa and flour and blend well. mix in remaining 1/2 cup frozen corn by hand.
Measure 1/2 cup portions and from into 3-inch wide patties. arrange on baking
sheet and bake for 25-30 minutes.Carefully flip all cakes and bake addtional
5-7 minutes until browned.
TIPS:
After going to cheesecake factory I HAD to have this recipe - I tried this exact
recipe and it was perfect. In regards to those of you asking about thawing the
corn prior to putting it in the food processor - DON'T! Follow this recipe
exactly, don't add any additional liquid. If you are having problems with the
frozen corn in the food processor, do it in smaller batches... When mixing
everything together, the 'dough' will seem very crumbly and appear as though it
won't hold together - but it will! I like to just dump the whole pile onto a
flexible cutting board, place another flexible cutting board on top of that,
and roll to appropriate thickness. Then take a cookie cutter (I just use a
round 3" one) and cut the cakes out and use a spatula to transfer to cookie sheet.
If the dough becomes sticky, take a break and give it some time in the
fridge... hope this helps!