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Homemade Sweet Corn Tamale Cakes are an explosion of delicious flavor in every bite! With this easy recipe, you can bring this Cheesecake Factory favorite right to your own kitchen. Add the signature topping to really take these to the next level!
Reasons You’ll Love This Recipe
- A Crowd Favorite: Serve these sweet corn tamale cakes as an appetizer for a party or gathering, and everyone will ask you for the recipe!
- Fast and Easy: You only need six key ingredients to make these corn cakes, and they can be ready in less than 30 minutes, with toppings and everything!
- Restaurant Quality: With fresh ingredients and crispy cakes, these turn out just as delicious, if not better than the Cheesecake Factory version.
What are Sweet Corn Tamale Cakes?
The sweet corn tamale cakes are my family’s favorite appetizer to order when we eat at Cheesecake Factory. If you’ve never had them or don’t have a Cheesecake Factory in your area, you’re in for a real treat with this homemade tamale cake recipe!
These start with a simple batter that includes corn and masa flour (or cornmeal), which is formed into patties and pan-fried until crispy golden brown. Then, mix together a southwest-seasoned mayo and garnish the cakes with all your favorite Mexican-style toppings. Not only does this dish taste amazing, but the presentation is colorful and vibrant!
Ingredients You’ll Need
These corn cakes have the perfect crispy texture on the outside, and then they get a ton of fresh flavor from the sauce and toppings! Here are all of the ingredients that you need. Check out the recipe card at the bottom of the post for all of the exact measurements!
Corn Cakes
- Corn: For this recipe, we’re processing some of the corn in a food processor and then keeping some of it in whole kernels.
- Butter: This will help bind the ingredients, add richness, and make these super crispy when fried.
- Sugar: For a hint of sweetness.
- Salt: To enhance all the flavors.
- Flour: All-purpose flour and Masa Harina flour (or cornmeal) form the base for these corn cakes.
- Olive Oil: For frying the cakes.
Tamale Cake Toppings
- For the Sauce: Combine mayonnaise with Southwest seasoning or taco seasoning for extra spiced flavor.
- Salsa Verde: Use store-bought or homemade salsa verde for serving.
- Pico de Gallo: Pico de Gallo, also called salsa fresca, is made with fresh tomatoes, onion, jalapeño, lime, and cilantro. For convenience, you can buy it pre-made from the store.
- Sour Cream: Adds creaminess and a tangy taste to the cakes.
- Avocado: Provides the topping with extra creaminess and flavor.
- Cilantro: Garnish with fresh cilantro!
How to Make Tamale Cakes
This sweet corn tamale cake recipe is easy to make and so incredibly tasty. These will be a hit no matter if you serve them for a light meal or a fun appetizer!
Corn Cakes
- Prep Corn: Thaw and drain the frozen corn. Pulse 1 cup of corn in a food processor until smooth. Add the pulsed corn to a large bowl, with the remaining 1/2 cup whole corn kernels.
- Make the Batter: Add the all-purpose flour, masa flour, salt, butter, and sugar. Use a pastry cutter or two forks to mix the butter into the rest of the ingredients until the batter forms. Add one teaspoon of additional masa flour at a time if the batter is too sticky.
- Form into Patties: Shape 1/2 cup of the batter into a small patty measuring about 3 inches in diameter.
- Fry: Heat a large skillet with olive oil over medium-high heat. Add the corn cakes and cook for 5 minutes until golden brown. Carefully flip each cake and cook for 5 minutes on the other side. Alternatively, you can bake the corn cakes in the oven for 20-25 minutes, flipping halfway through the baking time.
- Make the Sauce: Mix the mayonnaise and Southwest seasoning in a small bowl.
- Sauce in Bag: Spoon the mixture into a small Ziplock bag. Snip a small corner of the bag using scissors to drizzle on top of the corn cakes.
- Plate the Corn Cakes: Pour the salsa verde on the bottom of a large plate, and then place the corn cakes on top of the salsa verde. Garnish the top of each cake with sour cream, avocado, pico de Gallo, a drizzle of the seasoned mayonnaise mixture, and chopped cilantro. Enjoy!
Sweet Corn Tamale Tips and Variations
Here are some simple tips and ways that you can change up this recipe to make these perfect every time you make them!
- Corn: Thawed frozen corn works best! It gives the corn cakes the perfect texture. Canned corn can be substituted, just make sure to drain it well.
- Masa Harina: This Mexican flour can be found at most grocery stores. If you can’t find it, then corn meal is a great substitute! If the batter is too sticky, then I suggest you put extra Masa Harina on your hands to help shape the cakes.
- Skillet vs Oven: I love the crisp outer edge from cooking the cakes in a skillet and they also cook faster. However, you can cook these in the oven for 20-25 minutes, flipping halfway through the baking time.
- Southwest Drizzle: When I recreated this recipe, I wanted to simplify every step! Any taco or Southwest seasoning will work for this southwestern sauce. I love the added chipotle flavor in the Southwest seasoning. You can add a splash of milk to thin it out if you prefer. Or make my Southwest Dressing to have on hand when you make the corn cakes!
Leftover Sweet Corn Tamale Cakes
These sweet corn cakes are best served warm and right away! I don’t recommend storing leftovers if the corn cakes have been sitting in the verde with toppings. Here’s how to store only the corn cakes!
- In the Refrigerator: Place leftover corn cakes in an airtight container. Store in the fridge for up to 3 days!
- To Reheat: Pop leftover corn cakes in the microwave and heat until warmed through. You can also reheat leftovers in the air fryer at 360 degrees Fahrenheit for 3 minutes on each side. Top with toppings and enjoy!
More Cheesecake Factory Copycat Recipes
If you love Cheesecake Factory as much as I do, you need to add these copycat recipes to your menu! They’re all tried and true and family favorites that I make all the time. They might even be tastier than the restaurant version!
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Corn Cakes
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Thaw and drain the frozen corn. Pulse 1 cup of corn in a food processor until smooth. Add the pulsed corn to a large bowl, along with the remaining 1/2 cup whole corn kernels.
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Add the all-purpose flour, masa flour, salt, butter, and sugar. Use a pastry cutter or two forks to mix the butter into the rest of the ingredients until the batter forms. Add 1 teaspoon of additional masa flour at a time if the batter is too sticky.
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Shape 1/2 cup of the batter into a small patty measuring about 3 inches in diameter.
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Heat a large skillet with olive oil over medium-high heat. Add the corn cakes and cook for 5 minutes until golden brown. Carefully flip each cake and cook for 5 minutes on the other side. Alternatively, you can bake the corn cakes in the oven for 20-25 minutes, flipping halfway through the baking time.
Toppings
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Mix the mayonnaise and Southwest seasoning in a small bowl.
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Spoon the mixture into a small Ziplock bag. Snip a small corner of the bag using scissors to drizzle on top of the corn cakes.
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Pour the salsa verde on the bottom of a large plate then place the corn cakes on top of the salsa verde. Garnish the top of each cake with sour cream, avocado, pico de Gallo, a drizzle of the seasoned mayonnaise mixture, and chopped cilantro. Enjoy!
Calories: 696kcalCarbohydrates: 55gProtein: 6gFat: 53gSaturated Fat: 20gPolyunsaturated Fat: 11gMonounsaturated Fat: 18gTrans Fat: 1gCholesterol: 77mgSodium: 1308mgPotassium: 561mgFiber: 6gSugar: 22gVitamin A: 1690IUVitamin C: 13mgCalcium: 52mgIron: 2mg
Nutrition information is automatically calculated, so should only be used as an approximation.
