Spicy Corn and Jalapeño Cakes


  1. Thaw guacamole according to package instructions. Set aside for service.
  2. Combine corn muffin mix, 8 eggs, milk and corn and jalapeño blend in a large bowl.
  3. For each serving, heat 1 fl. oz. of oil in a large skillet over medium heat. Add three individual 1/3 cup scoops of batter to the pan. Cook until golden brown, about 3 minutes on each side.
  4. Meanwhile, fry 1 egg. For service, place 3 cakes on a plate and top with 2 oz. of warm chorizo, 1 oz. of guacamole, and top with the fried egg.


  • 16 oz Simplot Harvest Fresh™ Avocados: Extreme Supreme Guacamole, Frozen 12/1lb
  • 12 3/4 cup corn muffin mix
  • 24 egg(s)
  • 32 fl oz Milk
  • 40 oz Simplot® RoastWorks®: Flame-Roasted Corn & Jalapeño Blend
  • 16 fl oz oil, canola
  • 32 oz chorizo, cooked, crumbled, warmed