Copycat Sweet Corn Tamale Cakes (2024)

This recipe will give you restaurant quality food without having to go to the Cheesecake Factory to get it. You will save money by making the dish at home and get rave reviews in the process.

It costs approximately $6.99 to make this recipe. The recipe makes four servings for about $1.74 per serving.

These Cheesecake Factory Sweet Corn Tamale Cakes are a flavor explosion!
- Cook’s Tools for Tamale Cakes
Sweet Corn Cake Recipe tips
How to serve this Sweet Corn Cake Recipe
Storing Sweet Corn Tamale Cakes
- More Mexican Inspired Recipes

These Cheesecake Factory Sweet Corn Tamale Cakes are a flavor explosion!

Sweet Corn Tamale Cakes is like a flavor explosion in your mouth. I remember the first time I tried this appetizer at the restaurant years ago.

They were love at first bite! I knew after first tasting them that I NEEDED to recreate them at home. I set to work to recreate them and nailed it. Make the recipe and you will be amazed how much i tastes just like The Cheesecake Factory.

Sweet Corn Cake ingredients and cost

Per Serving Cost: $1.74

Recipe Cost: $6.99

2 tomatillos – $0.38
4 ounce can chopped green chiles – $1.99
1 green onion – $0.08
3 Tablespoons fresh cilantro – $0.15
5 teaspoons granulated sugar – $0.07
¼ teaspoon ground cumin – $0.01
¼ + ⅛ teaspoon salt – $0.01
⅛ teaspoon ground black pepper – $0.01
1 large Roma tomato – $0.36
1 Tablespoon red onion – $0.06
½ teaspoon lime juice – $0.01
½ cup mayonnaise – $1.04
1 teaspoon white vinegar – $0.01
1 teaspoon water – $0.00
½ teaspoon chili powder – $0.02
¼ teaspoon paprika – $0.01
⅛ teaspoon cayenne pepper – $0.01
¼ teaspoon onion powder – $0.01
⅛ teaspoon garlic powder – $0.01
1 ½ cups frozen sweet corn –$1.27
½ cup butter – $1.12
½ cup corn masa harina flour – $0.16
2 Tablespoons all-purpose flour – $0.02
1 ½ Tablespoons olive oil – $0.18

NOTE: The recipe prices are calculated by using grocery store websites. The recipe cost is calculated by the amounts needed for the recipe. The actual cost of the recipe will vary depending on what ingredients you already have. I updated the pricing for this recipe in November 2023.

Cook’s Tools for Tamale Cakes

Food processor
Mixing bowls
Measuring cups and spoons
Large skillet
Microwave-safe platter
Cutting board
Chef’s knife
Wooden mixing spoon

How to make Sweet Corn Tamale Cakes (Cheesecake Factory Copycat Recipe)

First, make the salsa verde using a food processor. Chill for at least one hour.
Next, make the pico de gallo. Let this chill for at least one hour.
Make the Southwestern sauce and let this chill for at least one hour as well.
Now, make the corn cakes. Then cook them for about 5-8 minutes per side.
Finally, assemble the corn cakes by placing a corn cake on top of the warmed Salsa Verde. Spread the Pico de Gallo and Southwestern sauce over the tops. Top with sour cream, avocado, and cilantro before serving.

For more detailed instructions, check out the recipe video in the recipe card below!

Sweet Corn Cake Recipe tips

I suggest making the salsa verde, pico de gallo, and southwestern sauce either the night before or the morning before. This will speed things along when you’re ready to make these babies!
You can use store-bought salsa verde and pico de gallo in this recipe.
Once you form the tamale dough, if the cakes aren’t sticking together, add a couple of tablespoons of water to the mix.

How to serve this Sweet Corn Cake Recipe

You can serve these as an appetizer or as a main dish like I do. I usually round out the meal by serving them with myRestaurant-Style Black Bean Soup.

Storing Sweet Corn Tamale Cakes

SERVE: You can keep these out for about an hour before you need to be refrigerated.

More Mexican Inspired Recipes

Chicken Burrito Bowl
Restaurant Style Refried Beans
New Mexico Style Green Chile Chicken Enchiladas
Mexican Spinach Dip
Picadillo Tacos
Green Chile Pinto Beans
Guacamole
Horchata
Enchilada sauce
Carne Asada Street Tacos
Queso Blanco Dip
Breakfast Taco Bar

4.62 from 36 votes

Sweet Corn Tamale Cakes – Cheesecake Factory Copycat

Author Adapted from Food.com

Recipe Cost $ $6.99

Serving Cost $ $1.74

Prep Time 1 hour hour 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 1 hour hour 30 minutes minutes

4 people

This Sweet Corn Tamale Cakes Recipe is a Cheesecake Factory Copycat recipe! They can be served as an appetizer or as a main dish.

Equipment

food processor
mixing bowls
measuring cups and spoons
See Also
Authentic New Orleans Gumbo
large skillet
Microwave-safe platter
cutting board
chef's knife
wooden mixing spoon

Ingredients

SALSA VERDE:

▢ 2 tomatillos roughly chopped
▢ 4 ounces canned chopped green chiles drained
▢ 1 green onion sliced thin
▢ 2 Tablespoons fresh cilantro roughly chopped
▢ 1 ½ teaspoon granulated sugar
▢ ¼ teaspoon ground cumin
▢ ¼ teaspoon salt
▢ ⅛ teaspoon ground black pepper

PICO DE GALLO:

▢ 1 large Roma tomato diced
▢ 1 Tablespoon red onion diced
▢ 1 Tablespoon fresh cilantro minced
▢ ½ teaspoon lime juice
▢ Salt and ground pepper to taste

SOUTHWESTERN SAUCE:

▢ ½ cup mayonnaise
▢ 1 teaspoon white vinegar
▢ 1 teaspoon water
▢ ½ teaspoon granulated sugar
▢ ½ teaspoon chili powder
▢ ¼ teaspoon paprika
▢ ⅛ teaspoon cayenne pepper
▢ ¼ teaspoon onion powder
▢ ⅛ teaspoon garlic powder

CORN CAKES:

▢ 1 ½ cup frozen sweet corn
▢ ½ cup butter softened to room temperature
▢ 3 Tablespoons sugar
▢ ⅛ teaspoon salt
▢ ½ cup corn masa harina flour
▢ 2 Tablespoons all-purpose flour
▢ 1 ½ Tablespoon olive oil

GARNISHES:

▢ Sour cream
▢ Avocado diced
▢ Fresh cilantro chopped

Instructions

MAKE SALSA VERDE:

Combine all ingredients in a food processor. Pulse until combined, but still a little chunky. Transfer to a small bowl, cover, and chill for at least 1 hour.

MAKE PICO DE GALLO:

Place all ingredients in a small bowl and toss. Cover and chill for at least 1 hour.

MAKE SOUTHWESTERN SAUCE:

Add all ingredients to a small bowl and mix until well combined. Cover and chill for at least 1 hour.

MAKE CORN CAKES:

Add 1 cup of the frozen corn to a food processor until it's coarsely pureed. Add the pureed corn, softened butter, sugar, and salt to a medium bowl. Mix until combined.
Add masa and flour and mix until no flour streaks remain. Add the remaining ½ cup of frozen corn kernels, and mix until corn is evenly distributed.
Measure ½ cup portions of the mixture and use your hands to form them into 3-inch wide patties.
Add the olive oil to a large skillet and preheat over medium-low heat. Add the patties to the skillet and cook until golden brown, about 5-8 minutes. Flip and cook the other side until golden brown, another 5-8 minutes.

ASSEMBLE:

Add the Salsa Verde to your platter and spread it evenly. Heat the platter in the microwave for 1 minute. Place the corn cakes on the warmed Salsa Verde, and evenly distribute the Pico De Gallo and Southwestern Sauce over the tops. Dollop with sour cream, and garnish with avocado and cilantro. Serve immediately.

Video

Nutrition

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This post first appeared on FFF in February of 2015. I have since updated the pictures and added a video.

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Jillian

I’m Jillian, the creator behind Food Folks and Fun. I have over 30 years of experience cooking for others. There’s nothing I love more than cooking for my family. Food is love, and cooking isn’t just putting a meal on a plate: It’s putting a little part of myself into that meal.