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Category: Copy Cat Recipes (I have not tried all of these recipes)
Prep Time: Cook Time: Total Time:
Salsa Verde
2 tomatillos, diced
4 ounces mild green chilies, drained and diced
1 green onion, minced
2 tablespoons fresh cilantro, minced
1 1/4 teaspoons granulated sugar
1/4 teaspoon ground cumin
1/4 teaspoon salt
1 pinch ground black pepper
For Tomato Salsa
1 medium tomato, diced
1 tablespoon minced Spanish onion
1 tablespoon fresh cilantro, minced
1/4 teaspoon lime juice
1/2 small jalapeno, seeded and minced
1 dash salt
1 dash ground black pepper
For 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 pinch cayenne pepper
1 pinch onion powder
1 dash salt
1 dash garlic powder
For Cakes
1 1/2 cups frozen sweet corn
1/2 cup butter, softened
3 tablespoons sugar
1 pinch salt
1/2 cup corn masa harina flour (corn flour)*see note
2 tablespoons all-purpose flour
For Garnish
1/4 cup sour cream
1/2 avocado, diced
2 tablespoons fresh cilantro, chopped
Directions:
1Prepare salsa verde by combining all prepared ingredients. Chill.
2Prepare tomato salsa by combining all prepared ingredients. Chill.
3Prepare southwestern sauce by combining all ingredients. Chill.
4Preheat oven to 400F.
5Prepare 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.
6Add masa and flour and blend well. Mix in the remaining 1/2 cup of frozen corn kernels by hand.
7Measure 1/2 cup portions of the mixture and form it into 3" 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
8Carefully flip all cakes with a
spatula and bake for an additional 5 to 7 minutes or until other side is browned.
9Assembly: Place all three cakes on a warmed serving platter. Dollop each with one of the three sauces. Garnish with diced avocado, cilantro and a dollop of sour cream.
**Masa harina is a very finely ground corn flour made from corn that's dried, cooked in water with slaked lime (which gives it distinctive flavor), ground, and dried again. Mixed with water (or sometimes oil), it forms the dough called "masa" that is used to make corn tortillas.
To get that distinctive flavor, try grinding stale or dry corn tortillas in a food processor until you get a fine powder
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Cheesecake Factory Sweet Corn Cakes
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Category: Copy Cat Recipes (I have not tried all of these recipes)
Prep Time: Cook Time: Total Time:
Salsa Verde
2 tomatillos, diced
4 ounces mild green chilies, drained and diced
1 green onion, minced
2 tablespoons fresh cilantro, minced
1 1/4 teaspoons granulated sugar
1/4 teaspoon ground cumin
1/4 teaspoon salt
1 pinch ground black pepper
For Tomato Salsa
1 medium tomato, diced
1 tablespoon minced Spanish onion
1 tablespoon fresh cilantro, minced
1/4 teaspoon lime juice
1/2 small jalapeno, seeded and minced
1 dash salt
1 dash ground black pepper
For 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 pinch cayenne pepper
1 pinch onion powder
1 dash salt
1 dash garlic powder
For Cakes
1 1/2 cups frozen sweet corn
1/2 cup butter, softened
3 tablespoons sugar
1 pinch salt
1/2 cup corn masa harina flour (corn flour)*see note
2 tablespoons all-purpose flour
For Garnish
1/4 cup sour cream
1/2 avocado, diced
2 tablespoons fresh cilantro, chopped
Directions:
1Prepare salsa verde by combining all prepared ingredients. Chill.
2Prepare tomato salsa by combining all prepared ingredients. Chill.
3Prepare southwestern sauce by combining all ingredients. Chill.
4Preheat oven to 400F.
5Prepare 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.
6Add masa and flour and blend well. Mix in the remaining 1/2 cup of frozen corn kernels by hand.
7Measure 1/2 cup portions of the mixture and form it into 3" 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
8Carefully flip all cakes with a
spatula and bake for an additional 5 to 7 minutes or until other side is browned.
9Assembly: Place all three cakes on a warmed serving platter. Dollop each with one of the three sauces. Garnish with diced avocado, cilantro and a dollop of sour cream.
**Masa harina is a very finely ground corn flour made from corn that's dried, cooked in water with slaked lime (which gives it distinctive flavor), ground, and dried again. Mixed with water (or sometimes oil), it forms the dough called "masa" that is used to make corn tortillas.
To get that distinctive flavor, try grinding stale or dry corn tortillas in a food processor until you get a fine powder
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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