Sweet Corn Tamale Cakes Recipe (Copycat Cheesecake Factory)

5 stars from 3 reviews

Sweet Corn Tamale Cakes Recipe (Copycat Cheesecake Factory)

Sweet Corn Tamale Cakes are deliciously crispy flavor explosion! Easy to make, serve this copycat appetizer with all your favorite toppings.

Author: Donna Elick

Servings: -8

Prep Time15

Cook Time30

Total Time45

Ingredients

For the Tamale Cakes:

1 cup cornmeal
1/2 cup all-purpose flour
1/4 cup granulated sugar
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup milk
1/4 cup unsalted butter melted
1 egg
1 cup frozen corn thawed
1/4 cup diced red bell pepper
1/4 cup diced green bell pepper
1 jalapeño pepper seeds removed and finely diced (optional)
2 tablespoons chopped fresh cilantro or optional
3 Tablespoons Vegetable oil for frying

For Serving:

Sour cream
Pico de gallo
Chopped cilantro
Salsa verde
Southwest ranch dressing
Diced avocado

Instructions

In a large mixing bowl, combine the cornmeal, flour, sugar, baking powder, and salt.
In a separate bowl, whisk together the milk or heavy cream, melted butter, and egg. Pour the wet ingredients into the dry ingredients and mix until just combined.
Fold in the thawed frozen corn, red bell pepper, green bell pepper, jalapeño pepper (if using), and chopped cilantro (if using).
Heat vegetable oil in a large skillet over medium-high heat.
Spoon about 1/4 cup of the tamale cake batter onto the hot skillet, using the back of the spoon to spread it into a round shape. Repeat with the remaining batter, leaving space between each cake.
Cook for 2-3 minutes on each side, or until golden brown and crispy. Remove the tamale cakes from the skillet and place them on a paper towel-lined plate to absorb any excess oil.
Serve the tamale cakes warm, topping each one with sour cream, pico de gallo, chopped cilantro, salsa verde, southwest ranch dressing, and diced avocado.

Notes

You can adjust the level of spiciness by adding or reducing the amount of jalapeño pepper in the tamale cakes or using a milder salsa verde.

Thaw the frozen corn before folding it into the batter to ensure even cooking and incorporation.

Feel free to customize the tamale cakes by adding additional ingredients such as shredded cheese, diced tomatoes, or chopped scallions.

Make sure to heat the vegetable oil to the proper temperature before frying the tamale cakes to achieve a crispy texture.

Cook the tamale cakes until they are golden brown on each side, ensuring that they are cooked through in the center.

Use a paper towel-lined plate to drain excess oil from the tamale cakes after frying.

Serve the tamale cakes warm for the best flavor and texture.

Top the tamale cakes with sour cream, pico de gallo, chopped cilantro, salsa verde, southwest ranch dressing, and diced avocado for added flavor and freshness.

Nutrition