This recipe can be found at El Restaurante.
Recipe and photo courtesy of Simplot
Makes 32 6-oz. servings
The Spicy Corn Cakes:
40 oz. of corn/jalapeno blend*
24 oz. corn muffin mix
8 eggs, beaten
32 fl. oz. milk
2 t. salt
Vegetable oil, as needed
Combine the corn blend with the corn muffin mix, eggs, milk and salt. Mix well. Using a #50 scoop, or a heaping tablespoon, cook cakes on a heated, well-oiled flat top grill. Flip when browned. Hold warm for service
The Stack:
32 oz. avocado pulp**
16 oz. Roma tomatoes, diced
32 bacon strips, cooked crisp
Salt and pepper, to taste
Cilantro leaves, for garnish
If using frozen avocado pulp, thaw according to package instructions. To assemble stack, place one cooked corn cake on a serving dish. Top with ½ ounce avocado pulp, and ¼ ounce diced tomato. Season with salt and pepper. Top with ½ slice of cooked bacon and another corn cake. Repeat layers ending with a third corn cake. Garnish with cilantro and serve.
*Simplot RoastWorks®: Flame-Roasted Corn & Jalapeno Blend 6/2.5lb
**Simplot Harvest Fresh™ Avocados: Chunky Avocado Pulp, Frozen 8/2lb