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Spanish Chorizo Corn Cakes
Ingredients
  • 2 ounces dry-cured Spanish chorizo, diced
  • 1 cup fresh yellow corn kernels (about 2 ears)
  • 1 tablespoon diced seeded jalapeño
  • 4 ounces white whole-wheat flour (about 1 cup)
  • 1 teaspoon granulated sugar
  • ¾ teaspoon baking powder
  • ½ teaspoon baking soda
  • 1 cup low-fat buttermilk
  • 9 large eggs, divided
  • 2 tablespoons salted butter, melted
  • Cooking spray
  • ¼ cup pure maple syrup
  • 1 ½ teaspoons adobo sauce from canned chipotle peppers
  • ¼ teaspoon freshly ground black pepper
  • Fresh cilantro leaves
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