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chorizo & guacamole corn cakes

chorizo & guacamole corn cakes

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

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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
  1. Mix together muffin mix, egg, melted butter, milk and cilantro. Set aside.
  2. 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.
  3. 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.
  4. 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!

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chorizo & guacamole corn cakes

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Wednesday 23rd of July 2014

[…] far, been one of my most favorite products to work with! Back in July we began with breakfast, then brunch, lunch and finally…dinner! {I may try to convince them to keep things going until we get to […]

Amelia @ Eating Made Easy

Tuesday 4th of March 2014

Oh. My. Goodness. These look amazing! Perfect for National Pancake Day...which happens to be today!!

the wicked noodle

Tuesday 4th of March 2014

That's right, it is!! Thanks for the reminder - and thanks for stopping by, Amelia!!

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Saturday 1st of March 2014

[…] Chorizo & Guacamole Corn Cakes […]

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Monday 21st of October 2013

[...] The Wicked Noodle – Chorizo and Guacamole Corn Cakes [...]

facebook_wanda.cooksey

Friday 23rd of August 2013

Guacamole is probably my most favorite food in the WORLD!!! I would use it with homemade smoked pork fajitas.... ....

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