Sweet Corn Cakes Copy Cat Recipe from The Cheesecake Factory with Tomatillo Salsa made fresh #easyrecipe #easyappetizer #copycatrecipe #TCF #thecheesecakefactory #sweetcorncakes #mexican #devourdinner

Sweet Corn Cakes | Cheesecake Factory Copy Cat Recipe

Sweet Corn Cakes a Copy Cat Recipe from The Cheesecake Factory are a favorite. These sweet corn cakes cook up easily and have that wonderful cast iron taste you would expect from Mexican food. Pair the Sweet Corn Cakes with Tomatillo Salsa and you have a party in your mouth. Full of sweet flavor to add zest to any meal.
5 from 1 vote
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Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 4 people


  • 2 Cups Frozen Sweet Corn *Divided
  • 1/2+ Cup Masa Flour Heaping 1/2 cup
  • 3 Tbs Sugar
  • 2 Tbs Flour
  • 1/2 tsp Salt
  • 1/2 Cup Butter Room Temperature
  • 1 Tbs olive oil
  • Sour Cream, Salsa Optional garnish


  • Use 1 Cup Corn and place in food process to puree. Set aside
  • In a mixing bowl combine whole kernal corn, puree corn, masa flour, sugar, flour, salt and butter. Mix with a hand mixer to combine.
  • Use 2 sponfulls to pat out a corn cake. Recipe will make 10 corn cakes. Place on wax paper
  • Over medium heat (6-7) heat fry pan with Olive Oil. When pan and oil are hot place corn cakes on hot pan. Allow to cook for 4-5 minutes per side. You want a nice golden color before you flip the cakes.
  • Cook an additional 4-5 minutes on the other side.
  • Serve with Tomatillo Salsa, Sour Cream, Tomatoes.