Spanish Chorizo Corn Cakes

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4 September 2017, Comments: Comments Off on Spanish Chorizo Corn Cakes

Ingredients

2 ounces dry-cured Spanish chorizo, diced 1 cup fresh yellow corn kernels (about 2 ears) 1 tablespoon diced seeded jalapeño 4 ounces white whole-wheat flour (about 1 cup) 1 teaspoon granulated sugar 3/4 teaspoon baking powder 1/2 teaspoon baking soda 1 cup low-fat buttermilk 9 large eggs, divided 2 tablespoons salted butter, melted Cooking spray 1/4 cup pure maple syrup 1 1/2 teaspoons adobo sauce from canned chipotle peppers 1/4 teaspoon freshly ground black pepper Fresh cilantro leaves

How to Make It

Step 1
Place chorizo, corn, and jalapeño in a medium nonstick skillet over medium-high. Cook, stirring often, until corn is crisp-tender, about 3 minutes. Remove from heat.

Step 2
Combine flour, sugar, baking powder, and baking soda in a bowl, stirring with a whisk. In a separate bowl, whisk together buttermilk and 1 egg. Add buttermilk mixture and chorizo mixture to flour mixture, mixing until just incorporated. Gently stir in butter. Let stand 5 minutes.

Step 3
Preheat an electric griddle to 350°F, or heat a nonstick skillet over medium-high. Lightly grease griddle or skillet with cooking spray. Spoon about 2 1/2 tablespoons batter for each of 16 cakes onto griddle; gently spread into 3-inch rounds using back of spoon. Cook until golden brown, 2 to 3 minutes on each side. Remove from pan and keep warm, or follow freezing instructions.

Step 4
Crack remaining 8 eggs on lightly greased griddle; cover, and cook 3 minutes or until whites are set and yolks are cooked to desired degree of doneness.

Step 5
In a small bowl, whisk together maple syrup and adobo sauce. Place 2 cakes on each of 8 plates; top each serving with 1 egg. Drizzle syrup over eggs and corn cakes. Sprinkle evenly with black pepper and cilantro.

Step 6
FREEZE: Cool cooked corn cakes completely. Wrap corn cakes tightly in plastic wrap in stacks of 4 with parchment paper or plastic wrap between each cake. Place in a large ziplock plastic freezer bag; seal and freeze up to 2 months.

Step 7
REHEAT: Toast frozen corn cakes in a toaster or in a toaster oven on medium until heated through, 4 to 5 minutes.
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