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)

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: Sabrina Snyder
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.

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: 1235g, Vitamin C: 14.8g, Calcium: 34g, Iron: 0.8g

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Keywords: Cheesecake Factory Corn Cakes (Copycat), Cheesecake Factory recipes, copycat recipes, corn cakes
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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.

See more posts by Sabrina

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. We just had food at cheesecake factory today and seeing these corn cakes makes me so wanna eat again. Never know they were this simple to make. Great recipe.

  2. My big secret is that I HATE corn, but we have so much of it down here that I’m always looking for ways to cook it that I’ll actually enjoy. These corn cakes would not be more up my alley!!

    1. Nope, I just had some on hand that was really sweet and I had bought some fresh corn but somehow it smelled off so I ended up tossing 10 ears of it! If you have some nice fresh corn (that doesn’t smell off) by all means use that instead! Fresh is always better!

  3. I have never tried Corn Cakes before. They look so delicious. I will have to get my kids to help me make the recipe. I am teaching them how to cook.

  4. I haven’t seen how big the portions are at the Cheesecake Factory lol! I have to say those avocados look so good on these corn cakes.

  5. Damn you, Sabrina! I always see your emails and think, “Oh I’ve never had that before, totally don’t need to make it”, and then I click on the link and by the second paragraph I’m totally hooked! Saved another of your recipes to my Paprika to make soon… 🙂

  6. I just ate at the Cheesecake Factory the other day! I had a burger and nachos with my mom. These look way too good for their own good!

    1. Thanks Jennifer! I definitely love recreating my favorite restaurant dishes, it is a fun game I play anytime I find a new one I love.

  7. That looks absolutely incredible! You have me eating my screen. My family would eat these up the second I would take them out of the pan. We might have to try this one soon.