Cheesecake Factory Sweet Corn Tamale (Printable Format)
Golden corn cakes with zesty salsas, creamy sauce, avocado, and cilantro for a flavorful homemade starter.
# Needed Ingredients:
→ Salsa Verde
01 -
2 tomatillos, roughly chopped
02 -
115 grams canned chopped green chiles, drained
03 -
1 green onion, thinly sliced
04 -
2 tablespoons fresh cilantro, roughly chopped
05 -
1.5 teaspoons granulated sugar
06 -
0.25 teaspoon ground cumin
07 -
0.25 teaspoon salt
08 -
0.125 teaspoon ground black pepper
→ Pico de Gallo
09 -
1 large Roma tomato, diced
10 -
1 tablespoon red onion, diced
11 -
1 tablespoon fresh cilantro, minced
12 -
0.5 teaspoon lime juice
13 -
Salt and ground black pepper to taste
→ Southwestern Sauce
14 -
120 milliliters mayonnaise
15 -
1 teaspoon white vinegar
16 -
1 teaspoon water
17 -
0.5 teaspoon granulated sugar
18 -
0.5 teaspoon chili powder
19 -
0.25 teaspoon paprika
20 -
0.125 teaspoon cayenne pepper
21 -
0.25 teaspoon onion powder
22 -
0.125 teaspoon garlic powder
→ Corn Cakes
23 -
210 grams frozen sweet corn
24 -
113 grams unsalted butter, softened to room temperature
25 -
3 tablespoons granulated sugar
26 -
0.125 teaspoon salt
27 -
65 grams masa harina corn flour
28 -
16 grams all-purpose flour
29 -
21 milliliters olive oil
→ Garnishes
30 -
Sour cream
31 -
Avocado, diced
32 -
Fresh cilantro, chopped
# Preparation Steps:
01 -
Combine tomatillos, green chiles, green onion, cilantro, sugar, cumin, salt, and pepper in a food processor. Pulse until the mixture is blended yet retains some texture. Transfer to a bowl, cover, and chill for at least 1 hour.
02 -
In a small bowl, mix the diced Roma tomato, red onion, chopped cilantro, lime juice, salt, and pepper. Cover and refrigerate for at least 1 hour.
03 -
In a separate bowl, combine mayonnaise, vinegar, water, sugar, chili powder, paprika, cayenne, onion powder, and garlic powder. Whisk until smooth. Cover and refrigerate for at least 1 hour.
04 -
Place 1 cup (140 grams) of the frozen sweet corn into a food processor. Pulse until coarsely pureed.
05 -
In a mixing bowl, blend the pureed corn, softened butter, sugar, and salt until combined. Add the masa harina and all-purpose flour; stir until no streaks remain. Fold in the remaining frozen corn kernels until evenly distributed.
06 -
Portion the mixture into 120 milliliter amounts and form into 7.5 centimeter wide patties using your hands.
07 -
Heat olive oil in a large skillet over medium-low heat. Arrange the patties in the skillet and cook until the crust is golden brown, about 5 to 8 minutes per side. Flip and cook the other side until equally browned.
08 -
Spread the Salsa Verde evenly on a serving platter and warm in the microwave for 1 minute. Place the corn cakes atop the Salsa Verde, then top with Pico de Gallo and Southwestern Sauce. Finish with dollops of sour cream and garnish with diced avocado and cilantro. Serve immediately.
# Supplementary Details:
01 -
Allow ample chilling time for the salsas and sauce to enhance their flavors before assembling.