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cheesecake factory corn tamale cakes

Cheesecake Factory Corn Tamale Cakes Recipe

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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4 servings
Calories: 450
Ingredients Method Notes

Ingredients
  

  • 1 cup masa harina
  • 1 1/2 cups frozen corn kernels, thawed and drained
  • 1/4 cup unsalted butter, softened
  • 2 tbsp granulated sugar
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1/3 cup whole milk
  • 1/2 cup shredded Monterey Jack cheese
  • 3 tbsp vegetable oil
  • 1 avocado, diced
  • 1/2 cup diced tomato
  • 2 tbsp diced red onion
  • 1 tbsp lime juice
  • 1/4 cup sour cream

Method
 

  1. Pulse half the corn kernels in a food processor 5 to 6 times until roughly broken down, and leave the rest whole.
  2. Beat the butter and sugar, mix in the masa harina, baking powder, and salt, then fold in the milk, both batches of corn, and the shredded cheese. Shape into 8 patties about 3/4 inch thick.
  3. Fry the patties in the oil over medium heat for 4 minutes per side, until deep golden and firm, working in batches.
  4. Toss the avocado, tomato, onion, and lime juice together, spoon over the warm cakes, and top with sour cream before serving.

Notes

If you're prepping ahead for a party, the shaped patties can sit covered in the fridge for a few hours before frying, which actually helps them hold together better in the pan. Keep the avocado topping separate until serving time so it doesn't discolor or make the crust soggy.