Cheesecake Factory Corn Cakes are tender, buttery corn cakes topped with tomatillo salsa, pico de gallo, southwestern sauce, avocados, cilantro and sour cream!
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 ⅓ 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 ¼ teaspoons granulated sugar, ¼ teaspoon ground cumin, ¼ teaspoon salt and 1 pinch ground black pepper in a food processor for 5-10 seconds. Put in the refrigerator to chill. To make the tomato salsa put the tomatoes, diced onion, 1 tablespoon fresh cilantro, ¼ teaspoon lime juice, ½ 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.
- 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
- 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
- 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
- 1/4 cup sour cream
- 1/2 avocado , diced
- 2 tablespoons fresh cilantro , chopped
- Make the salsa verde by putting the tomatillos, mild green chilies, green onion, 2 tablespoons fresh cilantro, 1 ¼ teaspoons granulated sugar, ¼ teaspoon ground cumin, ¼ teaspoon salt and 1 pinch ground black pepper in a food processor for 5-10 seconds. Put in the refrigerator to chill.
- To make the tomato salsa put the tomatoes, diced onion, 1 tablespoon fresh cilantro, ¼ teaspoon lime juice, ½ 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.
- To make the southwestern sauce, put ½ cup mayonnaise, 1 teaspoon white vinegar, 1 teaspoon water, ¾ teaspoon granulated sugar, ½ teaspoon chili powder, ¼ 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. Blend well. Move the ingredients to a bowl. Add the corn flour, 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 3-5 minutes or until browned, flip and continue to cook until browned.
- 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.
- Enjoy! You've earned it!