Cheesecake Factory Corn Cakes (Copycat)
The tomatillo is a plant of the nightshade family, related to the cape gooseberry, bearing small, spherical and green or green-purple fruit of the same name. Tomatillos originated in Mexico, and are a staple of that country’s cuisine.
INGREDIENTS:
Salsa Verde:
2 tomatillos, diced
4 ounces mild green chiles, drained and diced
1 green onion, minced
2 tablespoons fresh cilantro, minced
1¼ teaspoons granulated sugar
¼ teaspoon ground cumin
¼ teaspoon salt
1 pinch ground black pepper
Tomatoes Salsa:
2 medium tomatoes
1 tablespoon minced onion
1 tablespoon fresh cilantro, minced
¼ teaspoon lime juice
½ small jalapeno, seeded and minced
1 dash salt
1 dash ground black pepper
Southwestern Sauce:
½ cup mayonnaise
1 teaspoon white vinegar
1 teaspoon water
¾ teaspoon granulated sugar
½ teaspoon chili powder
¼ teaspoon paprika
1 pinch cayenne pepper
1 pinch onion powder
1 dash salt
dash garlic powder
Tamale Corn Cakes:
1½ cups sweet corn
½ cup butter, softened
3 tablespoons sugar
1 pinch salt
½ cup corn masa harina flour (corn flour)
2 tablespoons all-purpose flour
Toppings:
¼ cup sour cream
½ avocado, diced
2 tablespoons fresh cilantro, chopped
INSTRUCTIONS:
Make the salsa verde by putting the tomatillos, mild green chilies, green onion, 2 tablespoons fresh cilantro, 1¼ teaspoons granulated sugar, ¼ teaspoon ground cumin, ¼ teaspoon salt and 1 pinch ground black pepper in a food processor for 5-10 seconds. Put in the refrigerator to chill.
To make the tomato salsa put the tomatoes, diced onion, 1 tablespoon fresh cilantro, ¼ teaspoon lime juice, ½ small jalapeno, 1 dash salt and 1 dash ground black pepper in a food processor for 5-10 seconds. Put in the refrigerator to chill.
To make the southwestern sauce, put ½ cup mayonnaise, 1 teaspoon white vinegar, 1 teaspoon water, ¾ teaspoon granulated sugar, ½ teaspoon chili powder, ¼ teaspoon paprika, 1 pinch cayenne pepper, 1 pinch onion powder, 1 dash salt and 1 dash garlic powder in a small bowl and mix.
To Make the Tamale Cakes, put 1 cup of the frozen corn with the butter, sugar, and salt in a food processor. Blend well. Move the ingredients to a bowl. Add the corn flour, remaining corn and all purpose flour and blend well. Measure ¼ cup portions of the mixture and form it into patties with your hands. Add 2 tablespoons of canola oil to a pan and heat onto medium high. Cook the patties for 3-5 minutes or until browned, flip and continue to cook until browned.
To assemble, Place all the cakes on a warmed serving platter. Add a spoonful of the salsa verde and pico de gallo salsa. Garnish with diced avocado, the southwestern sauce, cilantro and a dollop of sour cream. Enjoy! You’ve earned it!