The Cheesecake Factory’s Sweet Corn Tamale Cakes
INGREDIENTS
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Salsa Verde
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• 2 tomatillos, diced
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• 4 ounces mild green chilies, drained and diced
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• 1 green onion, minced
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• 2 tablespoons fresh cilantro, minced
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• 1 1/4 teaspoons granulated sugar
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• 1/4 teaspoon ground cumin
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• 1/4 teaspoon salt
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• 1 pinch ground black pepper
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Tomato Salsa
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• 1 medium tomato, diced
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• 1 tablespoon minced Spanish onion
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• 1 tablespoon fresh cilantro, minced
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• 1/4 teaspoon lime juice
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• 1/2 small jalapeno, seeded and minced
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• 1 dash salt
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• 1 dash ground black pepper
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Southwestern Sauce
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• 1/2 cup mayonnaise
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• 1 teaspoon white vinegar
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• 1 teaspoon water
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• 3/4 teaspoon granulated sugar
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• 1/2 teaspoon chili powder
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• 1/4 teaspoon paprika
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• 1 pinch cayenne pepper
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• 1 pinch onion powder
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• 1 dash salt
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• 1 dash garlic powder
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Corn Tamale Cakes
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• 1 1/2 cups frozen sweet corn
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• 1/2 cup butter, softened
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• 3 tablespoons sugar
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• 1 pinch salt
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• 1/2 cup corn masa harina flour (corn flour) (in India, I found this labeled as maize flour)
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• 2 tablespoons all-purpose flour
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Garnish
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• 1/4 cup sour cream
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• 1/2 avocado, diced
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• 2 tablespoons fresh cilantro, chopped
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