Tamale Corn Cakes

I must admit, this is a copycat recipe. Its on the menu at the Cheesecake factory. Its my favorite. Its really easy to make if you prepare the sauces in advanced. I make them the day before and let the salsas marinate. This recipe is so great. Try it and you will have explosions in your mouth!
Ingredients

Salsa Verde
2 tomatillos, chopped (remove papery skin)
1 4 oz can mild green chilies
1 green onion
2tbsp fresh cilantro
1 1/4tsp granulated sugar
1/4tsp ground cumin
1/2tsp salt
pinch ground black pepper
Prepare salsa verde by combining all ingredients in a food processor on high speed. Cover and chill.

Southwestern Sauce
1/2c mayonnaise
1tsp white vinegar
1tsp water
 3/4tsp granulated sugar
1/2tsp chili powder
1/4tsp paprika
pinch cayenne pepper
pinch onion powder
dash salt
dash garlic powder
Prepare southwestern sauce by combining all ingredients  in a small bowl. Cover and chill.

Tomato Salsa
1 medium tomato
1tbsp minced Spanish onion
1tbsp fresh cilantro, minced
1/4tsp lime juice
1/2 small fresh jalapeno, minced
dash salt
dash ground black pepper
Prepare tomato salsa by combining all ingredients in a small bowl. Cover and chill.

Corn Cakes
1 1/2 cups frozen sweet corn
1/2c (1 stick) butter, softened
3tbsp granulated sugar
pinch salt
1/2c corn masa (corn flour)
2tbsp all-purpose flour

Garnish
1/4 cup sour cream
1/2 avocado, chopped
2tbsp fresh cilantro, coarsely chopped

Method
Preheat oven to 400°.

Prepare the tamale cakes by chopping 1c of the frozen corn in a food processor until it's coarsely pureed. Combine pureed corn with softened butter, sugar, and salt. Blend well with electric mixer until smooth. Add masa and flour and blend well. Mix in the remaining 1/2 cup of frozen corn kernels by hand.

Measure 1/2 cup portions of the mixture and form it into 3" wide patties with your hands.
Arrange the patties on a baking sheet and bake for 25 to 30 minutes or until the cakes are browned on the bottom.
Carefully flip all cakes with a spatula and bake for an additional 5 to 7 minutes or until other side is browned.
While the cakes are baking, spoon a portion of the salsa verde onto a warm plate or platter You'll need to use enough salsa verde to coat the entire plate. Arrange the tamale cakes side-by-side on the salsa verde. Spoon a dollop of sour cream onto each tamale cake.
Drizzle the southwestern sauce over the cakes in a crisscross patter (use a squirt bottle if you've got one). Spoon some tomato salsa over the cakes, followed by the chopped avocado.
Finish off the plate by sprinkling the coarsely chopped cilantro leaves over the top.