One of the best vegetarian dishes at The Cheesecake Factory are their Sweet Tamale Corn Cakes. They are technically under their appetizer selection, but I always order them for my meal. They are that delicious! Sweet, soft corn cakes are piled with sour cream, fresh avocado and tomatoes and are then drizzled with an amazing spicy southwestern sauce. If you haven’t tasted this combo yet, I’ve created a recipe for you specifically in mind!
I won’t pretend that the corn cakes at The Cheesecake Factory are the healthiest dish out there… truth be told, the real cakes probably have a cup of sugar in them. They also have butter, white flour and probably more sodium than I care to know about. Yet, we love that taste so much! That’s why I made sure to recreate that same great taste but in a healthy way! This recipe is simplified from the true corn cakes recipe but made healthier and just as delicious!
Sweet Tamale Corn Cakes are possible to remake without the unhealthy ingredients. These cakes are sugar-free, gluten-free, and can be made dairy-free. Some people are against corn, but organic non-GMO corn eaten on occasion actually has some great health benefits. Corn can contribute to heart health and is a great source of beta-carotene, antioxidants and fiber! These cakes are a great way to enjoy these health benefits. Plus, they are easy enough for a weeknight dinner and pretty enough for a party. They can be eaten as an appetizer, lunch, dinner or a late night snack. Serve on a healthy bed of greens, layer on the southwestern sauce and enjoy this restaurant-style dish at home!
The Cheesecake Factory’s Sweet Tamale Corn Cakes
2 cups Organic Frozen Corn, slightly thawed but still damp
1 cup Organic Fine Corn Meal
1 cup Brown Rice Flour
2 Large Organic Eggs
1/2 teaspoon Liquid Stevia
1/3 cup Grape Seed Oil or Melted Butter
1 Tablespoon Water
1/4 teaspoon Garlic Salt
2 Tablespoons Grape Seed Oil or Olive Oil, for cooking
SWEET SOUTHWESTERN SAUCE:
1 cup plus 2 Tablespoons Mayonnaise (can use dairy-free or vegan versions)
1 teaspoon Water
2 teaspoons Apple Cider Vinegar
1/4 cup Xylitol or Eyrthritol
1 teaspoon Liquid Stevia
1 teaspoon Chili Powder
1/2 teaspoon Paprika
1/8 teaspoon Garlic Powder
1/8 teaspoon Cayenne Pepper
1/4 teaspoon Onion Powder
1/16 teaspoon Lemon Pepper
2 Large Ripe Avocados, chopped
2 Medium Tomatoes, chopped
1/4 cup chopped Cilantro
1/2 cup Sour Cream (can use vegan sour cream)
In a small bowl, combine the corn, corn meal/flour and rice flour. Add the rest of the ingredients except cooking oil. The mixture will be moist. If the cakes are not able to mash together well, add a bit of water.
Divide into 10 equal cake disks about 3/4 inch thick. Pour 1-2 tablespoons oil on cooking pan or non-stick griddle and heat to 350 degrees. Cook for about 2 minutes, then flip cakes to cook the other side. Reduce heat to 325 degrees, cover cakes and cook for another 2-4 minutes, until the cakes are completely hot.
In a small mixing bowl, whisk together all the sauce ingredients until smooth. Drizzle over corn cakes, top with toppings and serve.
Adapted from food.com