Sweet Corn Tamale Cakes Cheesecake Factory Copycat

What are Sweet Corn Tamale Cakes?

The sweet corn tamale cakes are my family’s favorite appetizer to order when we eat at Cheesecake Factory. If you’ve never had them or don’t have a Cheesecake Factory in your area, you’re in for a real treat with this homemade tamale cake recipe! These start with a simple batter that includes corn and masa flour (or cornmeal), which is formed into patties and pan-fried until crispy golden brown. Then, mix together a southwest-seasoned mayo and garnish the cakes with all your favorite Mexican-style toppings. Not only does this dish taste amazing, but the presentation is colorful and vibrant!

Ingredients You’ll Need

These corn cakes have the perfect crispy texture on the outside, and then they get a ton of fresh flavor from the sauce and toppings! Here are all of the ingredients that you need. Check out the recipe card at the bottom of the post for all of the exact measurements!

Corn Cakes

Corn: For this recipe, we’re processing some of the corn in a food processor and then keeping some of it in whole kernels. Butter: This will help bind the ingredients, add richness, and make these super crispy when fried. Sugar: For a hint of sweetness. Salt: To enhance all the flavors. Flour: All-purpose flour and Masa Harina flour (or cornmeal) form the base for these corn cakes. Olive Oil: For frying the cakes.

Tamale Cake Toppings

For the Sauce: Combine mayonnaise with Southwest seasoning or taco seasoning for extra spiced flavor. Salsa Verde: Use store-bought or homemade salsa verde for serving. Pico de Gallo: Pico de Gallo, also called salsa fresca, is made with fresh tomatoes, onion, jalapeño, lime, and cilantro. For convenience, you can buy it pre-made from the store. Sour Cream: Adds creaminess and a tangy taste to the cakes. Avocado: Provides the topping with extra creaminess and flavor. Cilantro: Garnish with fresh cilantro!

How to Make Tamale Cakes

This sweet corn tamale cake recipe is easy to make and so incredibly tasty. These will be a hit no matter if you serve them for a light meal or a fun appetizer!

Corn Cakes

Corn: Thawed frozen corn works best! It gives the corn cakes the perfect texture. Canned corn can be substituted, just make sure to drain it well. Masa Harina: This Mexican flour can be found at most grocery stores. If you can’t find it, then corn meal is a great substitute! If the batter is too sticky, then I suggest you put extra Masa Harina on your hands to help shape the cakes. Skillet vs Oven: I love the crisp outer edge from cooking the cakes in a skillet and they also cook faster. However, you can cook these in the oven for 20-25 minutes, flipping halfway through the baking time. Southwest Drizzle: When I recreated this recipe, I wanted to simplify every step! Any taco or Southwest seasoning will work for this southwestern sauce. I love the added chipotle flavor in the Southwest seasoning. You can add a splash of milk to thin it out if you prefer. Or make my Southwest Dressing to have on hand when you make the corn cakes!

In the Refrigerator: Place leftover corn cakes in an airtight container. Store in the fridge for up to 3 days! To Reheat: Pop leftover corn cakes in the microwave and heat until warmed through. You can also reheat leftovers in the air fryer at 360 degrees Fahrenheit for 3 minutes on each side. Top with toppings and enjoy!