Sweet corn has hit stores again! I picked up some Sunshine Sweet Corn yesterday and couldn’t wait to get cooking with it. I adore sweet corn and although I do use fresh and canned occasionally during the winter months in a pinch, there’s just nothing like the flavor and texture of fresh.
The first thing I made was my corn chowder (recipe coming!) because, well…it snowed yesterday. I couldn’t believe it! It was cold and wet and nasty out and soup really fit the bill. Today it was almost 70 degrees and sunny so out came the sweet corn again, only this time I made something a bit more fun – sweet corn cake & chorizo poppers.
Have you tried sweet corn cake before? It’s similar to corn bread but it’s softer and sweeter with a lot more moisture. It’s almost a dessert, really. I knew the Sunshine Sweet Corn I’d picked up would pair perfectly with something spicy and I love the idea of baking muffins and things inside of something else…like a jalapeño! I also added chorizo for even more flavor but no one could decide which was the favorite – with chorizo or without. I loved them both and they’ll make a fantastic appetizer or side dish. I urge you not to substitute frozen or canned corn, however – fresh adds a texture and flavor that you won’t get without it. And this recipe makes a lot of poppers – I made 48 and still had a little corn cake better left that I baked in a dish all on its own – or you can use poblano peppers and you’ll get about 8 servings (four peppers, eight halves).
I started a Pinterest board called “Sweet Corn Recipes” and would love for you to share your favorite recipes using sweet corn to the board! Anyone can join the board as a guest pinner, just leave me a comment with the link to your Pinterest account and I’ll get you added right away. And just to make it a little sweeter – one guest pinner on that board will win a $50 gift card! I’ll randomly choose a pinner and will announce the winner on April 17th! (Don’t have time to search for your favorite recipe using sweet corn? Find a recipe from the Sunshine Sweet Corn’s pinterest board and just repin it!)
PINTEREST CONTEST HAS ENDED – CONGRATULATIONS DANAE FROM RECIPE RUNNER! YOU WON THE $50 GIFT CARD!
Be sure to use Mexican chorizo which is soft and can be removed from it’s casing, not Spanish chorizo which is harder and can be sliced. Any leftover sweet corn cake batter can be baked in a greased baking dish alongside the peppers (add a little of the chorizo, too)!
- 24 large jalapenos (or 4-6 poblanos), halved, seeds and membranes discarded
- 1 pound mexican chorizo
- 8 1/2 ounces corn muffin mix (such as a box of Jiffy brand)
- 1 egg
- 1 15 ounce can creamed corn
- 2 Tablespoons butter, melted
- 1/3 cup sugar
- 4 ears of corn, kernels removed and cobs discarded
- Preheat oven to 400F.
- Preheat a large skillet over medium-high heat. Remove chorizo from casings and cook until crumbled and browned, about 10 minutes.
- Meanwhile, mix together corn muffin mix, egg, melted butter, creamed corn, sugar and corn kernels in a medium-sized bowl.
- Place a teaspoon of chorizo into each jalapeno (or divide evenly between poblano peppers). Top each with corn cake batter and place on a baking sheet. Bake for 12-15 minutes or until batter is cooked and very lightly browned.
- Serve immediately.