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This is a CHEESECAKE FACTORY copy cat recipe that makes a WONDERFULLY delicious appetizer OR a main dish that no one can resist!

SWEET CORN TAMALE CAKES
SALSA VERDE
2 RIPE tomatillos, roughly chopped
4 ounce can chopped green chiles, drained REALLY well
2 green onions sliced thin
2 tablespoons FRESH cilantro, roughly chopped
1 ½ teaspoon sugar
¼ teaspoon ground cumin
FRESH ground sea salt and black pepper, to taste

• 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.

PICO DE GALLO
1 LARGE Roma tomato, diced
2 tablespoons minced red onion
1 tablespoon FRESH minced cilantro
½ teaspoon lime juice
FRESH ground sea salt and ground pepper, to taste

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

SOUTHWESTERN SAUCE
½ cup mayonnaise
1 teaspoon white vinegar
1 teaspoon water
½ teaspoon sugar
½ teaspoon chili powder
¼ teaspoon paprika
⅛ teaspoon cayenne pepper
¼ teaspoon onion powder
⅛ teaspoon garlic powder

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

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 or corn meal
2 tablespoons AP flour
1 ½ tablespoon avocado oil

• 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, mixing 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 avocado oil to a large skillet and preheat over medium-low heat.
• Add the patties to the skillet and cook 5-7 minutes until golden brown.
• Flip and cook the other side 5-7 minutes more until golden brown.


GARNISHES
Sour cream
Avocado, diced
Fresh cilantro, chopped

ASSEMBLY

• 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.
• Distribute the Pico De Gallo and Southwestern Sauce evenly over the top.
• Dollop with sour cream, and garnish with chopped avocado and cilantro.
• Serve immediately.