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Spicy Corn Jalapeno Cakes

Spicy Corn Jalapeno Cakes
Yield: 16.0 Servings (12.0 oz)

Yield: Model.Yield

Ingredients:
16 fl oz Canola oil
32 oz Chorizo, cooked, crumbled, warmed
12 3/4 cup Corn muffin mix
24 count Eggs
32 fl oz Milk
40 oz Simplot RoastWorks®: Flame-Roasted Corn & Jalapeno Blend 6/2.5lb
16 oz Simplot Harvest Fresh™ Avocados: Zesty Guacamole, Frozen 12/1lb
Preparation Instructions:
• Thaw guacamole according to package instructions. Set aside for service.
• Combine corn muffin mix, 8 eggs, milk and corn blend in a large bowl.
• For each serving, heat 1 fl oz of oil in a large skillet over medium heat.
• Add three individual 1/3 cup scoops of batter to the pan. Cook until golden brown, about 3 minutes on each side.
• Meanwhile, fry 1 egg. For service, place 3 cakes on a plate and top with 2 oz of warm chorizo, 1 oz of zesty guacamole, and the fried egg.
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