This Mexican Sweet Corn Cake Recipe is the best Copycat for the Cheesecake Factory's Sweet Corn Tamale Cakes. They're made with super simple ingredients and are ready in just 15 minutes, so you can enjoy this Cheesecake Factory classic any time you want!
Use 1 Cup Corn and place it in the food processor to puree. Set aside.
In a mixing bowl, combine whole kernel corn, pureed corn, masa flour, sugar, flour, salt, and butter. Mix with a hand mixer to combine.
Use 2 spoonfuls to pat out a corn cake. The recipe will make 10 corn cakes. Place on wax paper.
Heat a frying pan over medium heat and add Olive Oil. When the pan and oil are hot, place the corn cakes onto the 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, chopped Tomatoes, freshly chopped Cilantro, and a bit of Lime Juice!
Notes
Storage: Once the corn cakes have fully cooled, wrap them in plastic wrap and store them in an airtight container or Ziploc bag in the fridge for up to 3 days.
Freezing: Freeze your corn cakes covered in plastic wrap, tin foil, or separated by parchment paper, in a Ziploc bag or freezer-safe container for up to 3 months. Defrost in the refrigerator, then reheat in the microwave, in the oven, on the stovetop, or in an Air Fryer.