Sweet Corn Tamale Cakes the Cheesecake Factory by Todd Wilbur

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 salt


1 pinch ground black pepper


FOR TOMATO SALSA:


1 medium tomatoes, diced


1 tablespoon minced Spanish onion


1 tablespoon fresh cilantro, minced


1 ⁄4 teaspoon lime juice


1 ⁄2 small jalapeno, seeded and minced (optional)


1 dash salt


1 dash ground black pepper


FOR 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 pinch cayenne pepper


1 pinch onion powder


1 dash salt


1 dash garlic powder


FOR CAKES:


1 1⁄2 cups frozen 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


FOR GARNISH:


1 ⁄4 cup sour cream


1 ⁄2 avocado, diced


2 tablespoons fresh cilantro, chopped




DIRECTIONS:




Prepare salsa verde by combining all prepared ingredients. Chill.
Prepare tomato salsa by combining all prepared ingredients. Chill.
Prepare southwestern sauce by combining all ingredients. Chill.
Preheat oven to 400°F.
Prepare the tamale cakes by chopping 1 cup of the frozen corn in a food processor until it's coarsely pureed. Combine pureed corn with softened butter, sugar, and salt. Blend well.
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 of the mixture and form it into 3" 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.
Carefully flip all cakes with a spatula and bake for an additional 5 to 7 minutes or until other side is browned.
Assembly: Place all three cakes on a warmed serving platter. Dollop each with one of the three sauces. Garnish with diced avocado, cilantro and a dollop of sour cream.