How To Make Cheesecake Factory Corn Cakes
These corn cakes are moist and host a variety of flavors. It is topped with sauce and two types of salsa. Read on and make these corn cakes like Cheesecake Factory.
Make the salsa verde by putting the tomatillos, mild green chilies, green onion, fresh cilantro, granulated sugar, ground cumin, salt, and ground black pepper in a food processor for 5 to 10 seconds. Put in the refrigerator to chill.
Put the tomatoes, diced onion, fresh cilantro, lime juice, jalapeno, salt, and ground black pepper in a food processor for 5 to 10 seconds. Put in the refrigerator to chill as well.
Mix together mayonnaise, white vinegar, water, granulated sugar, chili powder, paprika, cayenne pepper, onion powder, salt, and garlic powder in a small bowl.
Put 1 cup of the frozen corn with the butter, sugar, and salt in a food processor. Blend well.
Move the ingredients to a bowl. Add the cornflour, the remaining corn, and all-purpose flour and blend well.
Measure ¼ cup portions of the mixture and form it into patties with your hands. Add 2 tablespoons of canola oil to a pan and heat onto medium-high.
Cook the patties for 3 to 5 minutes or until browned, flip and continue to cook until all sides are browned.
Place all the cakes on a warmed serving platter. Add a spoonful of the salsa verde and pico de gallo salsa.
Garnish with diced avocado, the Southwestern sauce, cilantro, and a dollop of sour cream.
- Calories: 444.69kcal
- Fat: 35.45g
- Saturated Fat: 13.57g
- Trans Fat: 0.62g
- Monounsaturated Fat: 10.04g
- Polyunsaturated Fat: 10.22g
- Carbohydrates: 30.88g
- Fiber: 3.48g
- Sugar: 13.03g
- Protein: 4.24g
- Cholesterol: 53.16mg
- Sodium: 308.89mg
- Calcium: 33.33mg
- Potassium: 429.29mg
- Iron: 1.14mg
- Vitamin A: 190.42µg
- Vitamin C: 58.95mg
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