Sweet Corn Tamale Cakes - Cheesecake Factory Copycat

• portionen: 4 servings
• aktive zeit: 1 hour 15 minutes
• gesamtzeit: 1 hour 30 minutes

Zutaten

SALSA VERDE

2 tomatillos (roughly chopped)

4 ounces canned chopped green chiles (drained)

1 green onion (sliced thin)

2 Tablespoons fresh cilantro (roughly chopped)

1 ½ teaspoon granulated sugar

¼ teaspoon ground cumin

¼ teaspoon salt

⅛ teaspoon ground black pepper

PICO DE GUILLO

1 large Roma tomato (diced)

1 Tablespoon red onion (diced)

1 Tablespoon fresh cilantro (minced)

½ teaspoon lime juice

Salt and ground pepper to taste

SOUTHWESTERN SAUCE

½ cup mayonnaise

1 teaspoon white vinegar

1 teaspoon water

½ teaspoon granulated sugar

½ teaspoon chili powder

¼ teaspoon paprika

⅛ teaspoon cayenne pepper

¼ teaspoon onion powder

⅛ teaspoon garlic powder

CORN CAKES

1 ½ cup frozen sweet corn

½ cup butter (softened to room temperature)

3 Tablespoons sugar

⅛ teaspoon salt

½ cup corn masa harina flour

2 Tablespoons all-purpose flour (add two extra tablespoons of masa for gluten free)

1 ½ Tablespoon olive oil

Sour cream

Avocado (diced)

Fresh cilantro (chopped)

Anweisungen

MAKE SALSA VERDE:

Combine all ingredients in a food processor. Pulse until combined, but still a little chunky. Transfer to a small bowl, cover, and chill for at least 1 hour.

MAKE PICO DE GALLO:

Place all ingredients in a small bowl and toss. Cover and chill for at least 1 hour.

MAKE SOUTHWESTERN SAUCE:

Add all ingredients to a small bowl and mix until well combined. Cover and chill for at least 1 hour.

MAKE CORN CAKES:

Add 1 cup of the frozen corn to a food processor until it's coarsely pureed. Add the pureed corn, softened butter, sugar, and salt to a medium bowl. Mix until combined.

Add masa and flour and mix until no flour streaks remain. Add the remaining ½ cup of frozen corn kernels, and mix until corn is evenly distributed.

Measure ½ cup portions of the mixture and use your hands to form them into 3-inch wide patties.

Add the olive oil to a large skillet and preheat over medium-low heat. Add the patties to the skillet and cook until golden brown, about 5-8 minutes. Flip and cook the other side until golden brown, another 5-8 minutes.

ASSEMBLE:

Add the Salsa Verde to your platter and spread it evenly. Heat the platter in the microwave for 1 minute. Place the corn cakes on the warmed Salsa Verde, and evenly distribute the Pico De Gallo and Southwestern Sauce over the tops. Dollop with sour cream, and garnish with avocado and cilantro. Serve immediately.

Nährwertangaben

• Portionsgröße: 1 tamale cake
• Kalorien: 628 kcal
• Gesamtfett: 51 g
• Gesättigtes Fett: 19 g
• Cholesterin: 73 mg
• Natrium: 721 mg
• Gesamtkohlenhydrate: 43 g
• Ballaststoffe: 4 g
• Zucker insgesamt: 13 g
• Eiweiß: 5 g