Step 2: Combine Dry Ingredients In a large mixing bowl, whisk together the masa flour, all-purpose flour, sugar, and salt. This ensures even distribution of seasonings throughout your Cheesecake Factory corn tamale cakes.

Step 3: Mix Wet and Dry Components Add the remaining whole corn kernels (about 2 1/4 cups) and the pureed corn to the flour mixture. Stir gently to combine all ingredients evenly.

Step 4: Incorporate Butter Add the softened butter to the bowl. Using a hand mixer on medium speed, blend everything together for 1-2 minutes until the mixture forms a cohesive dough that holds together when pressed. The texture should be slightly sticky but manageable.

Step 5: Form the Cakes Scoop approximately 2-3 tablespoons of the mixture and place it in your palm. Gently pat and shape it between your hands to form a flat, round cake about 2 1/2 to 3 inches in diameter and 1/2 inch thick. Repeat with remaining mixture.

Step 6: Pan-Fry to Golden Perfection Heat 2 tablespoons of olive oil in a non-stick skillet over medium heat. Once the oil shimmers, carefully place 4-5 corn cakes in the pan, leaving space between each. Cook for 3-4 minutes until the bottom is golden brown and crispy. Flip carefully and cook the other side for another 3-4 minutes. You should hear that signature sizzle. Work in batches, adding more oil as needed.

Step 7: Garnish and Serve Transfer the hot corn cakes Cheesecake Factory style to a serving platter. Top each cake with a spoonful of tomatillo salsa, fresh diced tomatoes, and a generous dollop of sour cream. Serve immediately while still warm and crispy.