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.
Table of contents
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.
Kitchen Tools & Equipment
- 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.
- 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.
- 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.
- Measuring Cups and Spoons: Accurate measurements are key, especially when dealing with spices and seasoning. Use measuring cups and spoons to maintain flavor consistency.
- 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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
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
Yes, if tomatillos are unavailable, you can substitute them with green tomatoes for a similar tangy flavor in the Salsa Verde.
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.
Ensure your pan is well-greased with vegetable oil before cooking the corn cakes. Using a non-stick pan also helps prevent sticking.
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.
Recipe Card
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
- Click on the “yield” amount to slide and change the number of servings and the recipe will automatically update!
- To convert measurements to grams, click on the “Metric” option next to “Ingredients” in the recipe card.
Nutrition
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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.
Photos used in previous versions of this post.
I now see my mistake. May I suggest this [edit] to point #4 suggested edits in brackets.
To Make the Tamale Cakes, put 1 cup [(reserving 1/2c)]of the [thawed] 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.
This might be an error, or I might be missing something. The recipe states one and a half cups of corn for the cakes but the instructions refer to one cup of corn. Can you clarify, or correct?
Hi! “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.” Just to clarify, “the remaining corn” is the remaining half cup. Sorry for any confusion!
Just about to make this recipe.
I would find two more bits of information very helpful.
-Number of cakes per serving and
-Weight of tomatillos.
While it says six servings (and your slider to change serving number is a nice feature) it doesn’t tell us how many cakes are in a serving. I would like to serve my guests two cakes each. Until I make the recipe I won’t know what the volume of the total recipe is. This makes it hard for me to shop for an appropriate amount of ingredients.
I’m afraid the tomatillos I purchased might be too small. So if tomatillos come in different sizes, it would be nice to know how many grams should go in each recipe.
Thank you for your efforts.
LOVE these
When I put the cold corn into the softened butter it just makes the butter hard again. I am doing something wrong? Also, do you think these could be frozen before frying?
I am just seeing this tonight. I am sure the recipe has long been cooked/or not but I still want to try to help.
Yes you could freeze before frying, and if the corn is that cold I would microwave on half power until it is just at room temperature, that for sure could mess with the recipe.
Delicious! Tastes just like the restaurants! I haven’t been there in years but always loved these cakes. I put the corn mixture in the refrigerator since we weren’t ready to eat them and they were fine. It just was hard to use a stick of butter!! I used fresh corn that I cut off the cob and measured 1 1/2 cups. The sauces were great. Thanks for posting this.
The recipe is written oddly. Why are we told to do all this chopping/dicing/mincing items before sticking them into a food processor that is going to puree them into a sauce? You even show sticking them whole in the pictures and you say in the big written preamble that we don’t need to use our knife, but the actual recipe list tells to do all this prep. Most people are going to follow the short recipe so why does it have unused prep steps? Also, in the pictures of the finished item, the tomatoes are still fairly chunky so we wouldn’t want to puree the tomato salsa into liquid, but we are told to puree it in the food processor for the same amount of time as the green sauce which would turn it into juice instead of chunks. I’m kinda winging the recipe steps based on the look of the finished item.
Okay I was way confused with how you make the cakes. You say to blend together the tamale cakes then you say move to a bowl. Then you say put in the remaining corn and flour blah blah and blend well. Then you don’t say what your supposed to do with these two separate bowls of ingredients. I keep thinking in my mind I have this in the food processor and this in a bowl then it says to fry the mixture but I have this extra stuff that it doesn’t say what I’m supposed to do with. Now for thinking for five minutes I’m assuming you mix up the first stuff in the processor then move to a bowl then blend the second batch of corn and then mix all that together THEN fry them? It doesn’t say that to do and I want to make these so bad!
You’ll move the ingredients from the food processor to a bowl and then add the other ingredients. Out of that bowl, you’ll measure 1/4 cup portions for the crab cakes. I hope this clears things up for you. Enjoy!!
When I read those steps, I think you blend (in the food processor) the first part. Then put the stuff into a bowl and add the rest of the stuff to the bowl so you are ‘blending’ the second part in with a spoon rather than blending with the processor.
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.
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!!
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 ?
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!
Question – do you use the corn frozen or do you thaw it first?
You’ll want to thaw it first. Sorry for the confusion!
Maybe that’s what went wrong. It does not say to thaw the corn in the recipe. The butter melts and combines with the oil and they never would cook all the way through.
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!
I’m not sure what would’ve gone wrong. Feel free to email me at contact @ dinnerthendessert.com and we can try and troubleshoot.
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.
It’s so hard to stray from what you know is soooo good!
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!
No, unfortunately these won’t travel well at all. They’ll get mushy 🙁
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!
I hope you enjoy them! Please come back and let me know how they turned out!
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!
That’s actually a whole stick which is the equivalent of a 1/2 cup. 🙂
Hi, your salsa would taste much better if you boil the tomatillos beforehand!
Corn cakes are the only thing I eat at Cheesecake Factory other than the cheesecakes. Thank you for sharing the recipe. I am glad I can now make them at home.
I definitely want to give this recipe a try!! They sound so perfect for fall!
Wow! I can’t believe how easy this is – and SO many flavors. I’ve never had the Cheesecake Factory version, but I bet this is SO YUMMY. Thanks for sharing!!
Sabrina YUM! These look so delicious! I want to reach in and grab one!
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 😉
Cheesecake Factory Ain’t got nothing on these beauties ! yummyliciousness !
Aww how sweet! Thanks!
These look scrumptious! never had them at the cheesecake factory but I have to make them now!
These corn cakes look absolutely amazing! I’m sure they’re better than Cheesecake Factory’s!
my new must do, can’t wait!
Yum! They look so very tasty! Now I’m hungry again!
I’ve never been to Cheesecake Factory but these looks delicious. Lovely pictures too!
I love corn cakes and these look absolutely delicious!!
oh these are delicious, so good that you went ahead and recreated this recipe, many thanks and I will sure make it 🙂
Awesome! I hope you love it!
Hooray for copycat recipes! This looks delicious!
Thanks Tracy!