Grilled Chorizo Sausage with Mexican Street Corn Cakes | Grimm's Fine Foods
 

Grilled Chorizo Sausage with Mexican Street Corn Cakes

Chorizo, Grilling Recipe, Mexican Recipe,

BBQ’d corn is a summer staple. These Mexican Street Corn Cakes are so easy to make and pair wonderfully with the flavours of our Chorizo Sausage
 

Preparation time: 
20 minutes
Cooking time: 
30 minutes
Servings: 
4
Ingredients: 
  • 1 pkg Grimm’s Chorizo Sausage
  • 4 tsp + 3 tbsp oil
  • 4 ears corn
  • 2 large eggs, beaten
  • ¼ cup red onion
  • ½ cup flour
  • ¼ cup corn meal
  • 2 tsp baking powder
  • 1 tsp sugar
  • ½ cup Grimm’s Feta, crumbled
  • ¼ cup mayonnaise
  • 3 tbsp sour cream
  • ¼ tsp black pepper
  • ¼ tsp + ½ tsp lime juice
  • zest of ½ a lime
  • ¼ tsp + ½ tsp garlic powder
  • ¼ tsp + ½ tsp Tajin chili powder
  • ¼ tsp cayenne (optional)
  • 3 tbsp cilantro, chopped
  • salt and pepper
     
Preparation: 
  1. Pre-heat grill with a griddle or cast-iron pan.
  2. To make Mexican crema, in a medium bowl combine feta, mayonnaise, sour cream, black pepper, ¼ tsp garlic powder, ¼ tsp chili powder, ¼ tsp lime juice, cayenne and 3 tbsp cilantro. Set aside for later.
  3. Toss corn with 4 tsp oil, salt and pepper. Place on hottest part of the grill and char the outside until tender. Remove from the grill.
  4. Slice corn off the cobbs and measure 3 cups of kernels into a medium bowl and combine with red onion, sugar, ½ tsp garlic powder, ½ tsp chili powder, ½ tsp lime juice, lime zest, salt and pepper. When corn is no longer hot add eggs, flour, corn meal and baking powder and mix together.
  5. Now put the chorizo on the grill. Place 3 tbsp of oil on griddle. Scoop ¼ cup of the corn cake mixture onto the griddle and flatten slightly. Let cook about 2.5 minutes per side until golden brown. When cakes are finished and the chorizo is hot remove from the grill.
  6. Place corn cakes on plate, spoon over the Mexican crema mixture and serve with the chorizo
     
Product(s) used: 

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Grilled Chorizo Sausage with Mexican Street Corn Cakes

Chorizo, Grilling Recipe, Mexican Recipe,
Preparation time:
20 minutes
Cooking time:
30 minutes
Servings:
4
Product(s) used:
Chorizo Sausage, Feta
Description:

BBQ’d corn is a summer staple. These Mexican Street Corn Cakes are so easy to make and pair wonderfully with the flavours of our Chorizo Sausage
 

Preparation:
  1. Pre-heat grill with a griddle or cast-iron pan.
  2. To make Mexican crema, in a medium bowl combine feta, mayonnaise, sour cream, black pepper, ¼ tsp garlic powder, ¼ tsp chili powder, ¼ tsp lime juice, cayenne and 3 tbsp cilantro. Set aside for later.
  3. Toss corn with 4 tsp oil, salt and pepper. Place on hottest part of the grill and char the outside until tender. Remove from the grill.
  4. Slice corn off the cobbs and measure 3 cups of kernels into a medium bowl and combine with red onion, sugar, ½ tsp garlic powder, ½ tsp chili powder, ½ tsp lime juice, lime zest, salt and pepper. When corn is no longer hot add eggs, flour, corn meal and baking powder and mix together.
  5. Now put the chorizo on the grill. Place 3 tbsp of oil on griddle. Scoop ¼ cup of the corn cake mixture onto the griddle and flatten slightly. Let cook about 2.5 minutes per side until golden brown. When cakes are finished and the chorizo is hot remove from the grill.
  6. Place corn cakes on plate, spoon over the Mexican crema mixture and serve with the chorizo