Recipe courtesy of 5 Spot
Episode: Seattle
30 min
15 min
15 min
10 (3-inch) cakes


Savory corn cake:
  • 2 tablespoons diced roasted red peppers
  • 2 tablespoons sliced green onions
  • 1/4 cup diced green chiles
  • 1 ear corn on the cob, kernels removed
  • 1 egg
  • 1/4 cup grated jack cheese
  • 1 cup buttermilk
  • 4 tablespoons melted butter, divided
  • 1 cup cornmeal
  • 1 cup corn flour
  • 1 1/2 teaspoons salt
  • 3 whole eggs
  • 1 tablespoon roasted red peppers
  • 1 tablespoon chopped scallions
  • 2 tablespoons grated jack cheese
  • 1/4 avocado, small dice
  • Griddled chorizo sausage, for serving


For the savory corn cake:

In a mixing bowl place the roasted red peppers, green onions, green chiles, corn kernels, egg, jack cheese, buttermilk and 2 tablespoons of the melted butter. Combine well. Mix together the cornmeal, corn flour, and salt. Slowly stir the dry ingredients into the wet, be careful to not to overmix.

Heat a cast iron skillet over medium heat and brush with the remaining 2 tablespoons melted butter. Scoop 1/4 cup mounds of the mixture into the skillet leaving 1/2-inch of space between the cakes. When they are nice and golden on the bottom turn them over and cook for about 2 more minutes on the other side.

For the scramble:

Lightly whisk the eggs. Heat up a nonstick pan, add the eggs and scramble lightly. When the eggs are about almost done, add the remaining ingredients.

To serve, place the corn cakes on a platter, place the scramble eggs alongside and serve with griddled chorizo sausage.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

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