Cheesecake Factory Corn Cakes (Copycat)

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Cheesecake Factory Corn Cakes are tender, buttery corn cakes topped with tomatillo salsa, pico de gallo, southwestern sauce, avocados, cilantro and sour cream!

Cheesecake Factory Corn Cakes are tender, buttery corn cakes topped with tomatillo salsa, pico de gallo, southwestern sauce, avocados, cilantro and sour cream! A Cheesecake Factory favorite brought into your own kitchen.Cheesecake Factory Corn Cakes are a huge hit with our family every time we go to the Cheesecake Factory, especially when we are out in groups and everyone needs a safe “chain” option as I believe it is one of the better ones out there. It also has the largest menu I have ever seen so you can be sure everyone will be happy.

Keeping that in mind, I always order the EXACT same thing every time I go because if there is anything you will learn about me, it is that once I find a favorite you can be sure I order it every time. Are you wondering how I try new flavors out or find new favorites then? Easy. My dear, loving husband is the opposite of me when it comes to dining out. He wants new things each time, which means I get to enjoy my favorite dish AND try out something new every time we go. I call that a total win in my book! So what do I order every time I go? Easy. First I eat far too much of the squaw bread for my trainer’s liking, then I order these delicious Cheesecake Factory Corn Cakes! Follow it up with Spicy Cashew Chicken (and I usually ask for extra sauce on the side because I am a saucy sort of gal 😉 ) and I will be honest I never finish any of my plates  and I almost never order dessert.

The thing about the Cheesecake Factory is the portions are basically caveman size. Just these Cheesecake Factory Corn Cakes would be more than a meal for me, so I always shoot for about 1/3 of my plate. Then I can make it to the next course. Since I love these dishes so much, I usually end up about eating about half of each and I am too full for dessert. The one dessert I do remember enjoying from their is the strawberry shortcake though! Wait, no cheesecake you say in disbelief? Yes, no cheesecake.

Look I have just consumed probably 4000 calories… where on earth is that cheesecake supposed to go? There was an episode of The Chew recently where Michael and Daphne were making competing recipes and his dish was the more indulgent version of hers and he was saying to rub butter on the thighs and Daphne joked that he may as well have been adding the fat to his thighs. That it what I think of when it comes to ordering a cheesecake there, haha. I may just add it straight to my problem areas! That being said, sometimes my husband will order a slice, and later that night at home I may sneak a bite (or 2)!

My biggest tip when it comes to these Cheesecake Factory Corn Cakes is PUT YOUR KNIFE AWAY! Aside from slicing the avocado and chopping some cilantro let your food processor do all the work. Look at the pictures, my salsas are all dump and process. It is as quick as assemble ingredients, empty bowl. Rinse bowl (don’t even bother soaping it up here we aren’t including oils and all of this is getting eaten together anyway!) and move on to the next step. I had all of it done, including assembling/washing the ingredients in 20 minutes. I listed it as 40 if you take your time and chop things, but realistically I started cooking this at about 12:00 pm right when The Chew started and it was 12:42 as I sat down to enjoy my Cheesecake Factory Corn Cakes as Michael and Clinton yelled at each other in Clinton’s Craft Corner (jazz hands!). It doesn’t have to take 1+ hour if you use your kitchen tools to do the work for you. 🙂

Make the salsa verde by putting the tomatillos, mild green chilies, green onion, 2 tablespoons fresh cilantro, 1 1/4 teaspoons granulated sugar, 1/4 teaspoon ground cumin, 1/4 teaspoon salt and 1 pinch ground black pepper in a food processor for 5-10 seconds. Put in the refrigerator to chill. Cheesecake Factory Corn Cakes are tender, buttery corn cakes topped with tomatillo salsa, pico de gallo, southwestern sauce, avocados, cilantro and sour cream! A Cheesecake Factory favorite brought into your own kitchen. To make the tomato salsa put the tomatoes, diced onion, 1 tablespoon fresh cilantro, 1/4 teaspoon lime juice, 1/2 small jalapeno, 1 dash salt and 1 dash ground black pepper in a food processor for 5-10 seconds. Put in the refrigerator to chill. Cheesecake Factory Corn Cakes are tender, buttery corn cakes topped with tomatillo salsa, pico de gallo, southwestern sauce, avocados, cilantro and sour cream! A Cheesecake Factory favorite brought into your own kitchen.To make the southwestern sauce, put 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 and 1 dash garlic powder in a small bowl and mix. To Make the Tamale Cakes, put 1 cup of the frozen corn with the butter, sugar, and salt in a food processor. Cheesecake Factory Corn Cakes are tender, buttery corn cakes topped with tomatillo salsa, pico de gallo, southwestern sauce, avocados, cilantro and sour cream! A Cheesecake Factory favorite brought into your own kitchen.Blend well. Cheesecake Factory Corn Cakes are tender, buttery corn cakes topped with tomatillo salsa, pico de gallo, southwestern sauce, avocados, cilantro and sour cream! A Cheesecake Factory favorite brought into your own kitchen.Move the ingredients to a bowl. Add the corn flour, remaining corn and all purpose flour and blend well. Cheesecake Factory Corn Cakes are tender, buttery corn cakes topped with tomatillo salsa, pico de gallo, southwestern sauce, avocados, cilantro and sour cream! A Cheesecake Factory favorite brought into your own kitchen.Measure 1/4 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 3-5 minutes or until browned, flip and continue to cook until browned. Cheesecake Factory Corn Cakes are tender, buttery corn cakes topped with tomatillo salsa, pico de gallo, southwestern sauce, avocados, cilantro and sour cream! A Cheesecake Factory favorite brought into your own kitchen.To assemble, Place all the Cheesecake Factory Corn 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. Cheesecake Factory Corn Cakes are tender, buttery corn cakes topped with tomatillo salsa, pico de gallo, southwestern sauce, avocados, cilantro and sour cream! A Cheesecake Factory favorite brought into your own kitchen. Enjoy your Cheesecake Factory Corn Cakes! You’ve earned it! Cheesecake Factory Corn Cakes are tender, buttery corn cakes topped with tomatillo salsa, pico de gallo, southwestern sauce, avocados, cilantro and sour cream! A Cheesecake Factory favorite brought into your own kitchen.

Recipe

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Cheesecake Factory Corn Cakes (Copycat) #FoodieMamas

4.8 from 20 votes
  • Yield: 6 Servings
  • Prep Time: 1 hour
  • Cook Time: 15 minutes
  • Total Time: 1 hour 15 minutes
  • Course: Appetizer
  • Cuisine: Mexican
  • Author: Dinner, then Dessert
Tender, buttery corn cakes topped with tomatillo salsa, pico de gallo, southwestern sauce, avocadoes, cilantro and sour cream! A true Cheesecake Factory Favorite brought into your own kitchen!! Easy to make and really fast with a food processor!

Ingredients

  • 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
  • Tomato Salsa:
  • 2 medium tomatoes ,
  • 1 tablespoon minced 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
  • 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
  • Tamale Corn Cakes:
  • 1 1/2 cups sweet corn
  • 1/2 cup butter , softened
  • 3 tablespoons sugar
  • 1 pinch salt
  • 1/2 cup corn masa harina flour (corn flour)
  • 2 tablespoons all-purpose flour
  • Toppings:
  • 1/4 cup sour cream
  • 1/2 avocado , diced
  • 2 tablespoons fresh cilantro , chopped

Instructions

Note: click on times in the instructions to start a kitchen timer while cooking.

  1. Make the salsa verde by putting the tomatillos, mild green chilies, green onion, 2 tablespoons fresh cilantro, 1 1/4 teaspoons granulated sugar, 1/4 teaspoon ground cumin, 1/4 teaspoon salt and 1 pinch ground black pepper in a food processor for 5-10 seconds. Put in the refrigerator to chill.

  2. To make the tomato salsa put the tomatoes, diced onion, 1 tablespoon fresh cilantro, 1/4 teaspoon lime juice, 1/2 small jalapeno, 1 dash salt and 1 dash ground black pepper in a food processor for 5-10 seconds. Put in the refrigerator to chill.

  3. To make the southwestern sauce, put 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 and 1 dash garlic powder in a small bowl and mix.
  4. To Make the Tamale Cakes, 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 corn flour, remaining corn and all purpose flour and blend well.
  5. Measure 1/4 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 3-5 minutes or until browned, flip and continue to cook until browned.

  6. To assemble, 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.
  7. Enjoy! You've earned it!

Recipe Notes

Recipe adapted from Todd Wilbur

This post contains affiliate links.

Nutrition Information

Yield: 6 Servings, Amount per serving: 439 calories, Calories: 439g, Carbohydrates: 31g, Protein: 4g, Fat: 34g, Saturated Fat: 13g, Cholesterol: 53mg, Sodium: 429mg, Potassium: 331mg, Fiber: 4g, Sugar: 12g, Vitamin A: 24.7g, Vitamin C: 17.9g, Calcium: 3.4g, Iron: 4.4g

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Keyword: Cheesecake Factory Corn Cakes (Copycat)
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Cheesecake Factory Corn Cakes are tender, buttery corn cakes topped with tomatillo salsa, pico de gallo, southwestern sauce, avocados, cilantro and sour cream! A Cheesecake Factory favorite brought into your own kitchen.

 

Tender, buttery corn cakes topped with tomatillo salsa, pico de gallo, southwestern sauce, avocadoes, cilantro and sour cream! A true Cheesecake Factory Favorite brought into your own kitchen!! Easy to make and really fast with a food processor!

About the Author

Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

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Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page. Read my disclosure and copyright policy. This post may contain affiliate links.

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Comments

  1. I made it, it’s great, tastes just like in the restaurant. Only problem was to make the patties, to keep the dough together… Any suggestions.

    1. They are very delicate to work with in the beginning but you can try and press a little firmer to make the patties. Once you place them in the pan, try to get a good sear before turning them over gently. I’m so glad you enjoyed them though! Definitely worth the effort!!

  2. I love these from the Cheesecake Factory! I am def going to try these! What is a serving size in your recipe 1 cake? I just want to know how many cakes I would get for the one recipe for my family … since none of us would eat just one ?

    1. This recipe yields 6 servings. 🙂 In the recipe card, I have a new feature that allows you to adjust the servings using a slider so if you think you’ll need more, just slide to the right! Enjoy!

  3. I love Cheesecake Factory Corn Cakes so I was so excited to try this.  The cake didn’t form very well, very dry consistency.  No egg?  Help!

    1. I’m not sure what would’ve gone wrong. Feel free to email me at contact @ dinnerthendessert.com and we can try and troubleshoot.

  4. OMG.
    I order the very same two items at Cheese Cake Factory. Always say I WILL TRY SOMETHING different but never do. Thanks for the recipes, will make them.

  5. Hello,
    I’ve eaten these time and again at the cheesecake factory and I’d love to make these for the upcoming holiday. We will be traveling to my sister in law about 3 hours away. Do you think these would travel well? If yes, how would you suggest I pack them? Cooked, chilled and rewarm .in the oven when we get there?
    I’d love to surprise the family with these being one of the appetizers we are supposed to bring.

    Thanks!

  6. I just had these corn cakes at Cheesecake Factory and thought they were wonderful so I went looking for the recipe. I came across yours and I can’t wait to try making them. You have some great tricks and tips for making them fast and easy to cook. I’m also happy that you can add more of you favorite “stuff” if you make your own rather than ordering in a restaurant (pile on the avocados and fresh tomatoes for me!). It’s also nice that the recipe can be adjusted for a healthier version byleaving out the mayo, using less butter, and maybe even baking the corn cakes, it is swim suit season after all! So glad I found your recipe!

  7. Thanks so much for this recipe! We tried it last night and loved it; the sauces are amazing! One question- should I use 1/2 cup of butter or 1/2 stick of butter? The pictures are so helpful, and it looks like 1/2 stick rather than 1/2 cup to me. Just want to get it right, as we will be making them again!

    1. Aww thanks Trish! PS, my husband was reading a blog post of yours I had open and he said he thinks you and I have a similar writing style 😉