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).
Sweet Corn Cake and Chorizo Poppers
- 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.
Donalyn@The Creekside Cook says
Hi Kristy! It will be months till we have sweet corn here, but I have a few packages in the freezer from last fall and I bet that would work really nicely in this. Either way, I am looking forward to trying it – thanks!
the wicked noodle says
Hi Donalyn! You’re right, I’ll bet that would work great. Please let me know how you like them! Cheers :)
Chris says
corn, chorizo, and jalapenos? Yes please! The tasty combo will surely melt the snow-blues away!
Elle says
Hi, please add me to the pinterest board so I can enter! Thanks a lot.
prettyhotpink6 is my acct name.
the wicked noodle says
Done! Thanks, Elle!
Crimson says
I love sweet corn! Please add me to the sweet corn pinterest board. Thank you.
the wicked noodle says
Invite sent, thank you!
rebecca says
where does the can of creamed corn come in? What did I miss. But going to try them…wonderful idea!
the wicked noodle says
Sorry rebecca! It gets mixed in at step 3 :)
Neiddy says
Thank you for sharing this recipe with us and for the chance to win.
I follow all of your boards. Please add me to the board.
My email is neiddyruiz@gmail.com
Pinterest name: neiddy ( http://www.pinterest.com/neiddy/ )
the wicked noodle says
Invite sent, Neiddy!!
@geneticmaize says
RT @thewickednoodle: sweet corn cake & chorizo poppers http://t.co/Npj2LLSYp3 http://t.co/nl5cTTd8Ou