INGREDIENTS
24
large jalapenos (or 4-6 poblanos, halved, seeds and membranes discarded)
1 lb
mexican chorizo
8 1/2 oz
corn muffin mix (such as a box of Jiffy brand)
1
egg
1 15 ounce can
creamed corn
2 tbsp
butter (melted)
1/3 cup
sugar
4
ears of corn (kernels removed and cobs discarded)