Chorizo and Corn Cakes

Hunger strikes again, not to mention that I am 27 weeks pregnant. Duane was pretty starving too so I figured it was time to put the chorizo we brought home last week in the pan. Chorizo is made by chopping or grinding pork and “marinating” it in spices. It’s not the kind of thing that a small town in Appalachia sees often which is why we jumped on the opportunity when we saw it in the market.

churizo 2

Knowing how salty chorizo is I whipped together some corn cakes with some corn from the cob.

  • One part corn meal
  • One part Flour (wheat or white)
  • Dill, Salt and Pepper to your liking
  • A little vegetable oil in the pan and place on medium heat


Picking pablanos from the garden on a rainy afternoon

churizo 3

Meanwhile the chorizo cooked on medium low heat. I was able to draw a lot of oil out of the mixture, but not till the end.

Added some pablano peppers and onion from the late summer garden. This helps off-set the savory chorizo as well.

churizo 1

Served with garden tomato, a dollop of plan yogurt and  squeeze of lime. Unbelievably satisfying!


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