Servings: 3-4

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Chipotle Corn Cakes with Chorizo Topping


4 Frieda’s Dried Chipotle Chiles
1/2 cup all-purpose flour
1/3 cup yellow cornmeal
1/2 teaspoon baking powder
1/2 teaspoon salt
3/4 cup milk
2 tablespoons melted buffer
1 egg
1 cup yellow niblet corn
Vegetable oil
1 pound chorizo or spicy Italian sausage, broken up
2 green onions, sliced
Butter, sour cream and fresh cilantro as accompaniments


Reconstitute the chiles in boiling water, then mince.

Stir together flour, cornmeal, baking powder and salt in a medium bowl. Whisk together milk, butter and egg in a small bowl until blended. Stir into flour mixture with corn and half of the minced chiles until thoroughly blended.  Heat 1 tablespoon of the oil in a nonstick skillet. Spoon the batter into the skillet to form 3 or 4-inch cakes. Cook over medium-high heat for about 2 minutes per side or until golden brown. Keep the corn cakes warm in 250˚F oven. Repeat until all the batter is used

Heat 1 tablespoon oil in another skillet. Cook the sausage with the green onions and the remaining minced chiles for about 5 minutes or until the sausage is cooked through, stirring frequently; drain. To serve, arrange 3 corn cakes on each plate. Spoon on some of the sausage mixture. Serve with butter, sour cream and fresh cilantro.