Cheesecake Factory Corn Cakes Recipe

Cheesecake Factory Corn Cakes Recipe

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.

Preparation: 1 hour
Cooking: 15 minutes
Total: 1 hour 15 minutes



For Salsa Verde

  • 2tomatillosdiced
  • 4ozmild green chiliesdrained and diced
  • 1green onionminced
  • 2tbspfresh cilantrominced
  • tspgranulated sugar
  • ¼tspground cumin
  • ¼tspsalt
  • 1pinchground black pepper

For Tomato Salsa

  • 2mediumtomatoes
  • 1tbspminced onion
  • 1tbspfresh cilantrominced, divided
  • ¼tsplime juice
  • ½smalljalapenoseeded and minced
  • 1dashsalt
  • 1dashground black pepper

For Southwestern Sauce

  • ½cupmayonnaise
  • 1tspwhite vinegar
  • 1tspwater
  • ¾tspgranulated sugar
  • ½tspchili powder
  • ¼tsppaprika
  • 1pinchCayenne pepper
  • 1pinchonion powder
  • 1dashsalt
  • 1dashgarlic powder

For Tamale Corn Cakes

  • cups sweet corndivided
  • ½cupbuttersoftened
  • 3tbspsugar
  • 1pinchsalt
  • ½cupcorn masa harina flourcorn flour
  • 2tbspall-purpose flour

For Toppings

  • ¼cupsour cream
  • ½avocadoavocadodiced
  • 2tbspfresh cilantrochopped


Salsa Verde

  1. 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.

Tomato Salsa

  1. 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.

Southwestern Sauce

  1. Mix together mayonnaise, white vinegar, water, granulated sugar, chili powder, paprika, cayenne pepper, onion powder, salt, and garlic powder in a small bowl.

Tamale Cakes

  1. Put 1 cup of the frozen corn with the butter, sugar, and salt in a food processor. Blend well.

  2. Move the ingredients to a bowl. Add the cornflour, the remaining corn, and all-purpose flour and blend well.

  3. 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.

  4. Cook the patties for 3 to 5 minutes or until browned, flip and continue to cook until all sides are browned.

  5. Place all the cakes on a warmed serving platter. Add a spoonful of the salsa verde and pico de gallo salsa.

  6. 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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