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Cheesecake Factory Sweet Corn Tamale Cakes

Don't be terrified by the number of components in this dish. The sauces are simple, and making them ahead of serving time is best.

Makes 4 servings

SALSA VERDE

• 2 tomatillos, chopped (remove papery skin)
• 1 (4-ounce) can mild green chiles
• 1 green onion, chopped
• 2 tablespoons fresh cilantro
• 1 1/4 teaspoons granulated sugar
• 1/4 teaspoon ground cumin
• 1/4 teaspoon salt
• 1/8 teaspoon ground black pepper

TOMATO SALSA

• 1 medium tomato, diced
• 1 tablespoon minced Spanish onion
• 1 tablespoon minced fresh cilantro
• 1/4 teaspoon lime juice
• 1/2 small fresh jalapeño, minced
• Dash salt
• 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
• 1/8 teaspoon cayenne pepper
• 1/8 teaspoon onion powder
• Dash salt
• Dash garlic powder

TAMALE CAKES

• 1 1/2 cups frozen sweet corn
• 1/2 cup (1 stick) butter, softened
• 3 tablespoons granulated sugar
• 1/8 teaspoon salt
• 1/2 cup masa harina (corn flour)
• 2 tablespoons all-purpose flour

GARNISH

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

Prepare Salsa Verde by combining all ingredients in a food processor on high speed. Cover and chill.

Prepare Tomato Salsa by combining all ingredients in a small bowl. Cover and chill.

Prepare Southwestern Sauce by combining all ingredients in a small bowl. Cover and chill.

Preheat oven to 400 degrees. For the Tamale Cakes, coarsely puree 1 cup of the frozen corn in a food processor. Combine pureed corn with softened butter, sugar and salt. Blend well with electric mixer until smooth. Add masa and flour and blend well. Mix in the remaining 1/2 cup of frozen corn kernels by hand.

Measure 1/2-cup portions and form into 3-inch patties with your hands. Arrange patties on a baking sheet and bake 25 to 30 minutes, or until the cakes are browned on the bottom. Carefully flip cakes with a spatula and bake for an additional 5 to 7 minutes or until other side is browned.

While the cakes are baking, spoon some Salsa Verde onto a platter. Coat the entire plate with about 1/4 inch of the salsa. Arrange the Tamale Cakes on the salsa verde. Spoon a dollop of sour cream onto each cake. Drizzle the Southwestern Sauce over the cakes in a crisscross pattern. Spoon some Tomato Salsa over the cakes, followed by the chopped avocado. Sprinkle chopped cilantro over the top.

(From “Top Secret Restaurant Recipes 2” by Todd Wilbur, Plume.)

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