Have you ever tried the sweet corn tamale cakes from The Chop House? They are so good! I was having a craving for them the other day, so I found a dupe recipe on Pinterest and wanted to share.
Making these made me reminisce on the days before kids when Will and I would just go to happy hour after work to have a drink and some good food. Aside from an occasional date night, we rarely do that now, but I’m a homebody so I’m completely happy making these at home!
I also prefer to cook and eat at home over going out because I know exactly what I’m putting in my mouth.
Since it was my first time trying this recipe, I followed the corn cake portion exactly. I might try it again and sub some coconut oil for the butter (or do half and half because, come on, butter always makes things better!).
When I made the Chipotle Ranch Sauce I used the recipe as a guide, but changed it a bit because I don’t like using ranch mix packets because they have MSG. Instead, I used a “healthy” ranch dressing, added a little of the cream, and the recommended spices. It turned out very good (and the sauce was a great addition to a Mexican quinoa bowl that I made a couple days later)!
Also, if you don’t want to make your own pico de gallo (and save time), you can get the pre-made stuff from the store.
Next time I make this, instead of making larger cakes by hand, I am going to put the cake mix in muffin tins. That way they have a prettier shape, and I can make more mini cakes to serve as an appetizer at the McGowan Bar and Grill!
here are some nice serving boards to serve snacks to your guests!
Comment and let me know if you try this recipe! If you love Chop House too, tell me what your favorite thing is on the menu.
And SUBSCRIBE TO SHIP’S HQ so you can get all my recipes straight to your inbox!