Sweet Corn Tamale Cakes

Whenever the hubby and I go to the Cheesecake Factory we always order the tamale cakes appetizer, but up until now I thought they looked way too complicated to try and make at home. That is until I found this recipe, and I have to say that they turned out great and taste just like the restaurant version.


Salsa Verde:
2 tomatillos, chopped (remove papery skin)
4 ounces mild green chilies
1 green onion, chopped
2 tablespoons cilantro, fresh
1 1/4 teaspoons ground cumin
salt & fresh ground pepper

Tomato Salsa:
1 medium tomato, diced
1 tablespoon Spanish onion, minced
1 tablespoon cilantro, fresh minced
1/4 teaspoon lime juice
1/2 jalapeno, small minced
salt
fresh ground 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
salt
garlic powder

Tamale Cakes:
1 1/2 cups corn, frozen
1/2 cup butter, softened
3 tablespoons granulated sugar
1/8 teaspoon salt
1/2 cup masa harina (corn flour)
2 tablespoons all-purpose flour

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

1. Prepare salsa verde by combining all ingredients in a food processor on high speed. Cover and chill.

2. Prepare tomato salsa by combining all ingredients in a small bowl. Cover and chill.

3. Prepare southwestern sauce by combining all ingredients is a small bowl. Cover and chill.

4. Preheat oven to 400°F.

5. For the tamale cakes coarsely puree 1 cup of the frozen corn in a food processor.
Combine pureed corn with softened butter, sugar and salt. Blend well with electric mixer until smooth. Add masa harina and flour and blend well. Mix in the remaining 1/2 cup of frozen corn by hand.

6. Measure 1/2 cup portions and form into 3-inch patties, arrange patties on a baking sheet and bake 15-20 minutes, or until the cakes are browned on the bottom. Carefully flip cakes with a spatula and bake for an additional 5 to 7 minutes or until other side is browned.

7. Assembly: Spoon some Salsa Verde onto a platter, place all the cakes on top of the salsa verde, spoon a dollop of sour cream on to each cake, and the southwestern sauce and garnish with diced avocado and cilantro.



See other recipes at The Grocery Cart Challenge, Eat At Home, Family Fresh Meals