The Cheesecake Factory Sweet Corn Tamale Cakes

The Cheesecake Factory Sweet Corn Tamale Cakes

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.

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.

Serves 4