Chorizo is one of my most favorite things in the entire world. The first time I tried it was in Southern CA, where you can find a chorizo and egg burrito for breakfast on pretty much every corner. And since guacamole is also one of my favorite things, it was only a matter of time until I put the two together!
I used my favorite guacamole again – Wholly Guacamole – to make this dish come together even quicker. This would be perfect for a brunch, mimosas would be a great cocktail to enjoy with it! The spicy chorizo and the sweet corn cakes contrast nicely – the gooey egg and creamy guacamole just put it over the top!
And guess what? I’m doing another giveaway exactly like the one I did last month, with FOUR Wholly Guacamole prizes being given away! Three of the prizes are Wholly Guacamole FREE coupons (with a value up to $6.50 with each prize getting three of the FREE coupons) as well as a grand prize of a back-to-school cooler full of Wholly Guacamole products delivered right to your door! (US residents only, anyone having won a Wholly Guacamole contest within the last 6 months is not eligible to win this giveaway.) How to enter? Leave a comment below and tell me how YOU’D use Wholly Guacamole!
Chorizo & Guacamole Corn Cakes
- 1 8.5 oz. box corn muffin mix
- 1 egg
- 2 T melted butter
- 3/4 cup milk
- 1/4 cup minced cilantro
- 1 pound mexican chorizo (spanish chorizo is much differnt so ask at the store if you’re unsure)
- 1 7 oz. package Classic Wholly Guacamole
- 4 eggs, cooked sunny side up
- Mix together muffin mix, egg, melted butter, milk and cilantro. Set aside.
- Cook chorizo in large skillet until cooked through and browned. Remove chorizo from pan and put on a paper towel-lined plate to soak up the grease.
- Make the corn cakes by putting 1/4 cup of the batter onto a non-stick skillet, cooking them just as you would pancakes. Keep them warm in a 200 degree oven while you make each batch.
- Put three corn cakes (or less if you prefer) on a serving plate. Top with chorizo, Wholly Guacamole and a cooked egg. Garnish with extra chopped cilantro, if desired. I like to serve sliced jalapenos on the side, too!