Cheesecake Factory Corn Cakes Recipe (Copycat)

by Sabrina Snyder

Published on Last updated

134 Comments

4.82 from 22 votes
6 Servings
Prep Time 1 hour
Cook Time 15 minutes
Total Time 1 hour 15 minutes
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Try these easy Cheesecake Factory Corn Cakes topped with tomatillo salsa, pico de gallo, southwestern sauce, avocados, and sour cream!

Indulge in the vibrant flavors of Cheesecake Factory’s Corn Cakes with this delightful copycat recipe. These mouthwatering appetizers are a fusion of Tex-Mex and Southwestern flavors, making them a perfect addition to family gatherings and parties. The recipe features three distinct components: a zesty Salsa Verde with tomatillos and green chilies, a refreshing Tomato Salsa with a hint of jalapeno kick, and a creamy Southwestern Sauce that ties it all together. These elements come together harmoniously to complement the savory Tamale Corn Cakes, which are lightly crispy on the outside and tender on the inside, thanks to a clever blend of corn, butter, and corn masa harina flour.

The Cheesecake Factory Corn Cakes are not only packed with flavor but also surprisingly easy to prepare. With clear instructions and readily available ingredients, this copycat recipe allows you to recreate restaurant-quality appetizers in the comfort of your own kitchen. Whether you’re hosting a festive gathering or simply craving a delicious snack, these corn cakes are sure to impress with their bold and well-balanced taste. Need more Cheesecake Factory Recipes? Check out Spicy Cashew Chicken and Louisiana Chicken Pasta. 

Why Make Corn Cakes At Home?

Making this Cheesecake Factory Corn Cakes recipe at home allows you to enjoy the restaurant’s famous flavors in a convenient and cost-effective way. With easy-to-follow steps and accessible ingredients, you can whip up a batch of these delectable corn cakes whenever you desire, impressing your family and guests with a restaurant-quality appetizer that’s both delicious and satisfying.

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Sabrina’s Corn Cakes Recipe

Sabrina’s Corn Cakes Recipe is a delightful fusion of Tex-Mex and Southwestern flavors. The dish features tender corn cakes made with a mixture of sweet corn, butter, and corn masa harina flour, creating a harmonious blend of crispy exteriors and soft interiors. The highlight of this recipe is the trio of vibrant salsas: zesty Salsa Verde with tomatillos and green chilies, refreshing Tomato Salsa with jalapeno kick, and a creamy Southwestern Sauce that ties everything together. This Tex-Mex treat is perfect for family gatherings and parties, and its simplicity ensures that you can enjoy restaurant-quality flavors right in your own home.

Can These Be Made Ahead of Time?

Absolutely! You can prepare Sabrina’s Tex-Mex Tamale Corn Cakes in advance. Make the corn cakes and store them in the refrigerator for up to 24 hours. Additionally, you can prepare the salsas and Southwestern Sauce a day ahead. Just assemble and garnish when you’re ready to serve.

Ingredients

  • 2 Tomatillos: Tomatillos add a tangy, citrusy flavor to the salsa Verde, providing a unique base for the dish. If unavailable, you can substitute with green tomatoes.
  • 4 ounces Mild Green Chilies: These chilies bring a mild, smoky heat to the salsa, balancing the flavors. Canned or fresh chilies can be used, and you can adjust the quantity based on your spice preference.
  • 1 Green Onion: Green onions provide a fresh, mild onion flavor to both salsas. Finely chopped regular onions can be a substitute when necessary.
  • 2 tablespoons Cilantro: Cilantro (a.k.a. fresh coriander) imparts a refreshing herbaceous note, enhancing the overall freshness of the dish. If cilantro isn’t your preference, you can omit it.
  • 1 ¼ teaspoons Granulated Sugar: Sugar harmonizes the acidity in the salsas, creating a balanced flavor profile. 
  • ¼ teaspoon Ground Cumin: Cumin adds depth and earthiness to the Salsa Verde. 
  • ¼ teaspoon Kosher Salt: Salt enhances the flavors, bringing out the natural taste of the ingredients. 
  • ½ teaspoon Coarse Ground Black Pepper: Black pepper provides a subtle kick and complements the other spices. 
  • 2 medium Tomatoes: Tomatoes form the base of the Tomato Salsa, offering a juicy and slightly acidic component. 
  • 1 tablespoon Minced Onion: Minced white, yellow, or purple onion contributes a mild, savory bite to the salsa. 
  • ¼ teaspoon Lime Juice: Lime juice adds a zesty, citrusy kick, brightening the flavors of the salsa.
  • ½ small Jalapeno, seeded and minced: Jalapeno brings a gentle heat to the salsa. Adjust the quantity based on your spice preference.
  • ½ cup Mayonnaise: Mayonnaise forms the creamy base of the Southwestern Sauce, creating a luscious texture.
  • 1 teaspoon White Vinegar: White vinegar adds a tangy, acidic note to balance the richness of the mayonnaise.
  • ½ teaspoon Chili Powder: Chili powder contributes a smoky, spicy flavor to the sauce.
  • ¼ teaspoon Paprika: Paprika adds a mild, earthy undertone to the sauce.
  • ½ teaspoon Cayenne Pepper: Cayenne pepper provides a gentle heat; adjust it to your spice preference.
  • ½ teaspoon Onion Powder: Onion powder adds savory depth to the sauce.
  • ½ teaspoon Garlic Powder: Garlic powder introduces a subtle garlic flavor to the sauce.
  • 1 ½ cups Sweet Corn: Sweet corn is the star ingredient, providing a naturally sweet and tender texture to the corn cakes.
  • ½ cup Butter, softened: Butter adds richness and moisture to the corn cakes, ensuring a deliciously tender crumb.
  • ½ cup Corn Masa Harina Flour (corn flour): Corn masa harina flour gives the corn cakes their distinct tamale-like texture and flavor.
  • 2 tablespoons All-purpose Flour: All-purpose flour helps bind the ingredients together, providing structure to the corn cakes.
  • ¼ cup Sour Cream: Sour cream adds creaminess and a tangy element when dolloped on top of the assembled corn cakes.
  • ½ Avocado, diced: Diced avocado provides a creamy, buttery contrast to the dish, enhancing its richness.
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.

Kitchen Tools & Equipment

  1. Food Processor: A food processor is indispensable for making the salsas and blending ingredients smoothly. Ensure it’s clean and dry before use to prevent diluting flavors.
  2. Pan: A non-stick or cast-iron pan is crucial for cooking the Tamale Corn Cakes. Preheat it adequately, and use a spatula for easy flipping.
  3. Mixing Bowls: You’ll need several mixing bowls for various components like the salsas, Southwestern Sauce, and corn cake mixture. Choose bowls with ample space for thorough mixing.
  4. Measuring Cups and Spoons: Accurate measurements are key, especially when dealing with spices and seasoning. Use measuring cups and spoons to maintain flavor consistency.
  5. Spatula: A spatula is essential for gently flipping and removing the cooked corn cakes from the pan. Opt for a heat-resistant spatula to avoid damage.

How to Make

Time needed: 1 hour and 15 minutes.

  1. Step 1: Prepare the Salsa Verde

    In a food processor, combine the diced tomatillos, mild green chilies, minced green onion, minced cilantro, granulated sugar, ground cumin, kosher salt, and coarse ground black pepper. Pulse for 5-10 seconds until well mixed. Transfer the Salsa Verde to the refrigerator to chill.making Tomatillo salsa in a blender

  2. Step 2: Create the Tomato Salsa

    In the same food processor (no need to clean it), add the medium tomatoes, minced onion, minced cilantro, lime juice, minced jalapeno, kosher salt, and coarse ground black pepper. Pulse for 5-10 seconds until well mixed. Place the Tomato Salsa in the refrigerator to chill.making tomato salsa in a blender

  3. Step 3: Prepare the Southwestern Sauce

    In a small bowl, mix together the mayonnaise, white vinegar, water, granulated sugar, chili powder, paprika, cayenne pepper, onion powder, salt, and garlic powder until well combined. Set the Southwestern Sauce aside.

  4. Step 4: Make the Corn Cakes

    In a food processor, blend 1 ½ cups of sweet corn with the softened butter, sugar, and a pinch of salt until well combined. Transfer the mixture to a bowl and add the corn masa harina flour and all-purpose flour. Mix until well combined. Form ¼ cup portions of the mixture into patties with your hands.

  5. Step 5: Cook the Corn Cakes

    Heat 2 tablespoons of vegetable oil in a pan over medium-high heat. Cook the corn cake patties for 3-5 minutes on each side or until they are browned and cooked through. Transfer them to a paper towel-lined plate.

  6. Step 6: Assemble and Serve

    Place all the corn cakes on a warmed serving platter. Top each corn cake with a spoonful of the Salsa Verde and Tomato Salsa. Garnish with diced avocado, a drizzle of the Southwestern Sauce, chopped cilantro, and a dollop of sour cream.

Nutritional Facts

Nutrition Facts
Cheesecake Factory Corn Cakes (Copycat)
Amount Per Serving
Calories 439 Calories from Fat 306
% Daily Value*
Fat 34g52%
Saturated Fat 13g81%
Cholesterol 53mg18%
Sodium 429mg19%
Potassium 331mg9%
Carbohydrates 31g10%
Fiber 4g17%
Sugar 12g13%
Protein 4g8%
Vitamin A 1235IU25%
Vitamin C 14.8mg18%
Calcium 34mg3%
Iron 0.8mg4%
* Percent Daily Values are based on a 2000 calorie diet.

How to Store

Storing

To keep your leftover Corn Cakes fresh, place them in an airtight container and store them in the refrigerator. Ensure they are completely cooled before refrigerating to prevent moisture buildup, which can make them soggy. Consume within 2-3 days for the best taste and texture.

Reheating

To preserve the taste and texture of your leftover Corn Cakes, reheat them in a preheated oven at 350°F (175°C) for about 10-15 minutes or until they are heated through. This method helps maintain their crispiness and flavor.

Freezing

You can freeze Corn Cakes by placing them on a baking sheet, freezing until solid, and then transferring them to an airtight container or freezer bag. This helps prevent freezer burn. Thaw in the fridge overnight before reheating.

Frequently Asked Questions

Can I substitute tomatillos if I can’t find them?

Yes, if tomatillos are unavailable, you can substitute them with green tomatoes for a similar tangy flavor in the Salsa Verde.

Can I adjust the level of spiciness in the salsas?

Absolutely! You can control the spiciness by varying the amount of jalapeno or green chilies you use. Add more for extra heat or reduce it for a milder flavor.

How do I prevent the corn cakes from sticking to the pan?

Ensure your pan is well-greased with vegetable oil before cooking the corn cakes. Using a non-stick pan also helps prevent sticking.

Can I freeze the salsas and Southwestern Sauce?

While it’s best to enjoy the salsas and sauce fresh, you can freeze them in airtight containers for up to three months. Thaw in the refrigerator before use and stir well to refresh the textures.

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.

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Dinner, then Dessert

Cheesecake Factory Corn Cakes (Copycat)

Try these easy Cheesecake Factory Corn Cakes topped with tomatillo salsa, pico de gallo, southwestern sauce, avocados, and sour cream!
Yield 6 Servings
Prep Time 1 hour
Cook Time 15 minutes
Total Time 1 hour 15 minutes
Course Appetizer
Cuisine Mexican
Author Sabrina Snyder
PrintRate

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 kosher salt
  • 1/2 teaspoon course 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
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon course 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
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon 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
  • vegetable oil , for frying

Toppings:

  • 1/4 cup sour cream
  • 1/2 avocado , diced
  • 2 tablespoons fresh cilantro , chopped

Instructions

  • 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 vegetable 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!

Notes

Recipe adapted from Todd Wilbur.
  1. Click on the “yield” amount to slide and change the number of servings and the recipe will automatically update! 
  2. To convert measurements to grams, click on the “Metric” option next to “Ingredients” in the recipe card.

Nutrition

Calories: 439kcal | Carbohydrates: 31g | Protein: 4g | Fat: 34g | Saturated Fat: 13g | Cholesterol: 53mg | Sodium: 429mg | Potassium: 331mg | Fiber: 4g | Sugar: 12g | Vitamin A: 1235IU | Vitamin C: 14.8mg | Calcium: 34mg | Iron: 0.8mg

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Variations

  • Spicy Tex-Mex Kick: For those who love heat, add finely chopped jalapenos or even a dash of hot sauce to the corn cake mixture. This will give your corn cakes an extra spicy kick.
  • Vegetarian Delight: To make this recipe vegetarian-friendly, substitute the butter with a plant-based alternative, such as vegan butter or coconut oil, and use egg replacers like flax eggs or applesauce. Ensure your masa harina flour is gluten-free if needed.
  • Cheesy Goodness: Add a cheesy twist by mixing in shredded cheddar, pepper jack, or cotija cheese into the corn cake mixture. The melted cheese will create a gooey, delicious surprise inside.
  • Protein Power: Incorporate cooked and crumbled chorizo, ground beef, or shredded chicken into the corn cake mixture for a heartier, protein-packed version.
  • Sweet Corn Fritters: If you have a sweet tooth, add a bit more sugar to the corn cake mixture and a touch of vanilla extract. Serve with a drizzle of honey or a scoop of vanilla ice cream for dessert-like corn fritters.
cheesecake Factory Corn Cakes copycat Pin

Photos used in previous versions of this post.

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 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!
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 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 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 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 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 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.

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.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

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

  3. These sound simply heavenly. I don’t go to Cheesecake Factory but these are so simple to make at home.

    Reply

  5. OMG these are mouthwatering! I love all of the flavour combos going on here! Beautiful photos!

    Reply

  7. I love how you walked through every step, it’s very easy to follow. I love your photography it’s so clean and the recipe is so yummy looking!

    Reply

  8. Ok, I should not have viewed this post at 9am. Now, all I can think of is corn cakes for breakfast! Is that wrong? Haha! These look incredible!

    Reply

  11. I haven’t been to Cheesecake factory in forever but we used to get these. Can’t wait to try the recipe! On a side note, I probably watch a little to much reality tv too 🙂

    Reply

  12. These look so delicious that I can’t wait to make it. Love the salsas with it!

    Reply

  14. 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.

    Reply

  16. 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!!

    Reply

  19. We don’t have a Cheesecake Factory here 🙁
    I guess I will have to make these to bring CCF to me. Huzzah!

    Reply

  20. I love that you blended some of the corn and left some of it whole. I definitely want to try these!! Go #foodiemamas!! 😉

    Reply

  21. Wow – I’ve never tried these before but they look really, really good! What’s not to love with these summery ingredients?

    Reply

  22. While I have never had these anywhere before, I love the way they look and would love to try them. They look great and the pics are really nice too!

    Reply

  27. I absolutely love the Corn Cakes from Cheesecake Factory. This is such an easy copy cat recipe. I cannot wait to give it a try.

    Reply

  28. Your corn cakes look fabulous! I was just curious u used frozen corn was there a reason, right now we have fresh corn coming out our ears could you use fresh corn too? Beautiful pictures too!

    Reply

    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!

      Reply

  29. I always leave your blog feeling hungry. The corn cakes look so pretty and I’m sure they taste as good as they look.

    Reply

  30. I have never eaten at the Cheesecake Factory before! These sound like they would be delicious to eat, I love copy cat recipes!

    Reply

  35. 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.

    Reply

  36. These Corn Cakes look so amazing. I will have to give the recipe a try. I love making copy cat recipes.

    Reply

  37. 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.

    Reply

  38. OH MY GOSH, those look so good. I can’t say I’ve had this dish at TCF before, but who cares, I want this one.

    Reply

  39. 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… 🙂

    Reply

  40. Oh my goodness, these sound amazing. I haven’t tried them at The Cheesecake Factory, but I want yours 🙂 LOL..

    Reply

  42. I have never had the restaurant version but your beautiful photos sold me! I can’t wait to give this a try. Thanks!

    Reply

  43. I’m the same way when it comes to restaurants. Once I find a dish I like, I have to order it every time! This one looks amazing!

    Reply

  45. I’ve never had corn cakes before but these look absolutely amazing! I’m definitely going to have to try these soon!

    Paige

    Reply

  46. 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!

    Reply

  47. I’m quite literally giddy over this! I LOVE these things! Now I can make them myself 😉

    Reply

    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.

      Reply

  49. 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.

    Reply

  50. Looks delicious, love the colors and the pictures! Another hit at dinner then dessert, well done!

    Reply