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Preparation Time
20 minutes
Cooking Time
30 minutes

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


  • 1 pkg Grimm’s Chorizo Sausage
  • ½ cup Grimm’s Feta Cheese, crumbled
  • ¼ cup mayonnaise 3 tbsp sour cream
  • ¼ tsp black pepper
  • ¼ tsp, plus
  • ½ tsp garlic powder
  • ¼ tsp, plus ½ tsp tajin chili powder
  • ¼ tsp, plus ½ tsp lime juice
  • ¼ tsp cayenne (optional)
  • 3 tbsp cilantro, chopped
  • 4 ears corn
  • 4 tsp, plus 3 tbsp oil
  • Salt and pepper
  • ¼ cup red onion, diced
  • 1 tsp sugar
  • zest of ½ lime
  • 2 large eggs, beaten
  • ½ cup flour
  • ¼ cup cornmeal
  • 2 tsp baking powder


  1. Preheat grill with a griddle or cast iron pan.
  2. In a medium bowl, prepare the Mexican crema by combing the feta cheese, mayonnaise, sour cream, black pepper, ¼ tsp garlic powder, ¼ tsp chili powder, ¼ tsp lime juice, cayenne, and cilantro, and set aside.
  3. Lightly dress corn with 4 tsp oil, and season with salt and pepper. Place corn on the hottest part of the grill and char the outside until tender, then remove from the grill.
  4. Slice the corn off the cobbs, yielding about 3 cups. In a medium bowl, toss in the corn, diced red onion, sugar, ½ tsp garlic powder, ½ tsp chili powder, ½ tsp lime juice, lime zest, and salt and pepper. When the corn is no longer hot, add in eggs, flour, cornmeal, and baking powder and mix.
  5. Grill the chorizo sausage. Place 3 tbsp of oil on the griddle. Scoop a ¼ cup of the corn cake mixture onto the griddle and flatten slightly. Cook it for 2-3 minutes per side until golden brown. Once cooked, remove cakes and chorizo sausage from the grill.
  6. Spread corn cakes on a plate, spoon over the Mexican crema, and serve with the hot chorizo sausage.