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Sweet Corn Cake and Chorizo Poppers

Kristy
  • minutes
  • Serves

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)