Products used in this recipe
Spicy Corn Cake, Bacon and Avocado Stack
Yield: 32 Servings (6 oz.)
Yield: 32 Servings (6 oz.)
Spicy Corn Cakes
| Ingredient | Weight | Measure |
|---|---|---|
| Simplot RoastWorks®: Flame-Roasted Corn & Jalapeno Blend 6/2.5lb | 40 oz. | |
| Corn muffin mix | 24 oz. | |
| Eggs, beaten | 8 count | |
| Milk | 32 fl. oz. | |
| Salt | 2 tsp. | |
| Vegetable oil | as needed |
Stack Components
| Ingredient | Weight | Measure |
|---|---|---|
| Simplot Harvest Fresh™ Avocados: Chunky Avocado Pulp, Frozen 8/2lb | 32 oz. | |
| Roma tomatoes, diced | 16 oz. | |
| Bacon strips, cooked crisp | 32 count | |
| Salt and pepper | to taste | |
| Cilantro leaves | as garnish |
Preparation Instructions:
Spicy Corn Cakes
- • Combine the corn blend with the corn muffin mix, eggs, milk and salt. Mix well.
- • Using a #50 scoop, or a heaping Tbsp, cook cakes on a heated, well oiled flat top grill. Flip when browned. Hold warm for service.
Stack Build
- Thaw avocado according to package instructions. To assemble stack, place one cooked corn cake on a serving dish. Top with 1/2 oz avocado pulp, and 1/4 oz diced tomato. Season with salt and pepper. Top with 1/2 slice of cooked bacon and another corn cake. Repeat layers ending with a third corn cake. Garnish with cilantro and serve.
