The Cheesecake Factory Sweet Corn Tamale Cakes

The Cheesecake Factory® Sweet Corn Tamale Cakes®

Salsa Verde
2 tomatillos, chopped (removepapery skin)
1 Can mild green chilies, (4 ounce)
1 green onion
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
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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
1 Dash salt
1 Dash garlic powder
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Tomato Salsa
1 Medium tomato
1 Tablespoon minced Spanish onion
1 Tablespoon fresh cilantro, minced
1/4 Teaspoon lime juice
1/2 Small fresh jalapeno, minced
1 Dash salt
1 Dash ground black pepper
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Cakes
1-1/2 Cups frozen sweet corn
1/2 Cup butter, (1 stick) softened
3 Tablespoons granulated sugar
1/8 Teaspoon salt
1/2 Cup corn masa (corn flour)
2 Tablespoons all-purpose flour
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Garnish
1/4 Cup sour cream
1/2 avocado, chopped
2 Tablespoons fresh cilantro, coarsely chopped.
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Salsa Verde:
Combine all ingredients in a food processor on high speed. Cover and chill.
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Tomato Salsa:
Combine all ingredientsin a small bowl. Cover and chill.
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Southwestern Sauce:
Combine all ingredients in a small bowl. Cover and chill.
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Preheat oven to 400 degrees.
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Tamale Cakes:
Chop 1 cup of the frozen corn in a food processor until coarsely pureed. Combine pureed corn with softened butter, sugar, and salt. Blend well with electric mixer until smooth.
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Add masa and flour and blend well. Mix in the remaining 1/2 cup of frozen corn kernels by hand.
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Measure 1/2 cup portions of the mixture and form it into 3-inch wide patties with your hands. arrange the patties on a baking sheet and bake for 25 to 30 minutes or until the cakes are browned on the bottom.
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Carefully turn all cakes with a spatula and bake for an additional 5 to 7 minutes or until second side is browned.
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Spoon a portion of the salsa verde onto a plate or platter. Coat the entire plate about 1/4-inch deep. Arrange the tamale cakes side-by-side on the salsa verde.
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Spoon a dollop of sour cream onto each tamale cake.
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Drizzle the southwestern sauce over the cakes in a criss-cross patter.
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Spoon some tomato salsa over the cakes, followed by the chopped avocado. Sprinkle with coarsely chopped cilantro leaves over the top.