Sweet Corn Cake & Mexican Chorizo Poppers

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).