Ingredients Jump to Instructions ↓

  1. 2 tablespoons diced roasted red peppers

  2. 2 tablespoons sliced green onions

  3. 1/4 cup diced green chiles

  4. 1 ear corn on the cob, kernels removed

  5. 1 egg

  6. 1/4 cup grated jack cheese

  7. 1 cup buttermilk

  8. 4 tablespoons melted butter, divided

  9. 1 cup cornmeal

  10. 1 cup corn flour

  11. 1 1/2 teaspoons salt

  12. 3 whole eggs

  13. 1 tablespoon roasted red peppers

  14. 1 tablespoon chopped scallions

  15. 2 tablespoons grated jack cheese

  16. 1/4 avocado , small dice Griddled chorizo sausage , for serving

Instructions Jump to Ingredients ↑

  1. For the savory corn cake : In a mixing bowl place the roasted red peppers, green onions, green chiles, corn kernels, egg, jack cheese, buttermilk and 2 tablespoons of the melted butter. Combine well. Mix together the cornmeal , corn flour, and salt. Slowly stir the dry ingredients into the wet, be careful to not to overmix. Heat a cast iron skillet over medium heat and brush with the remaining 2 tablespoons melted butter. Scoop 1/4 cup mounds of the mixture into the skillet leaving 1/2-inch of space between the cakes. When they are nice and golden on the bottom turn them over and cook for about 2 more minutes on the other side. For the scramble: Lightly whisk the eggs. Heat up a nonstick pan, add the eggs and scramble lightly. When the eggs are about almost done, add the remaining ingredients. To serve, place the corn cakes on a platter, place the scramble eggs alongside and serve with griddled chorizo sausage. This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.


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