Channeling

Our favorite sit down restaurant-of all time-is The Cheesecake Factory. Everytime we go, we have to indulge in their Sweet Tamale Corn Cakes....they are TO LIVE FOR!
A couple years ago I decided to try to make them at home, seeing as we aren't able to frequent the actual restaurant all that often. :)
This has become one of Mike's most requested meals (even though it's actually an appetizer-shhhhh)
So last night we channeled our inner Cheesecake Factory once again!

Corn Cakes:

1 1/2 c. corn

1/2 c. softened butter

3 T. sugar

pinch salt

1/2 c. Masa corn flour *

2 T. flour

Combine all ingredients in food processor. I like to stir in another 1/2 cup or so of whole corn kernels afterwards too. Measure 1/2 c. portions onto cookie sheet, press into patties. Bake @ 400 for 25-30 mins.  or until brown on bottom. Flip & bake 5-7 more mins.
(note* NOT the american kind-the kind you find in the hispanic aisle, called Masa-HUGE difference)

Top with:

Pico de Gallo (diced tomatoes, onion, cilantro & lime juice)

Diced Avocado

Dollop of Sour Cream

Large Drizzle of Southwestern Sauce

Southwestern Sauce:

1/2 c. Mayonnaise

1 tsp. water

1/2 tsp. chili powder

pinch cayenne pepper

dash salt

1 tsp. white vinegar

3/4 tsp. sugar

1/4 tsp. paprika

pinch onion powder

dash garlic powder

EAT...

YUM.YUM.YUMMO!