Products used in this recipe
Spicy Corn Cake, Bacon and Avocado Stack
Yield: 32 Servings (6 oz.)
Yield: 32 Servings (6 oz.)
Spicy Corn Cakes:
Ingredient | Weight | Measure |
---|---|---|
40 oz. | ||
Corn muffin mix | 24 oz. | |
Eggs, beaten | 8 each | |
Milk | 32 fl. oz. | |
Salt | 2 tsp. | |
Vegetable oil | as needed |
Stack Components:
Ingredients | Weight | Measure |
---|---|---|
Simplot Harvest Fresh™ Avocados: Chunky Avocado Pulp, Frozen | 32 oz. | |
Roma tomatoes, diced | 16 oz. | |
Bacon strips, cooked crisp | 32 each | |
Salt and pepper | to taste | |
Cilantro leaves | as garnish |
Preparation Instructions:
Step 1
Thaw avocado according to package instructions.
Step 2
Combine the corn blend with the corn muffin mix, eggs, milk and salt. Mix well.
Step 3
Using a #50 scoop, or a heaping Tbsp., cook cakes on a heated, well oiled flat top grill. Flip when browned. Hold warm for service.
Step 4
To assemble stack; place 1 cooked corn cake on a serving dish. Top with 1/2 oz. avocado pulp, and 1/4 oz. diced tomato. Season with salt and pepper. Top with 1/2 slice of cooked bacon and another corn cake. Repeat layers ending with a third corn cake. Garnish with cilantro and serve.