Grab your mimosas because brunch is ready with these Corn Fritter, Chorizo, and Egg Stacks with Green Chili Jam as the main event. They’re slightly sweet, ever so spicy, and ready in around 30 minutes.
This Corn Fritter, Chorizo, and Egg Stacks with Green Chili Jam post is sponsored by Big Whisk Green Chili Jam. As always, thank you for reading and for supporting companies I partner with, which allows me to create unique content and recipes for you from readily accessible ingredients. All opinions are always my own.
I’ll cut to the chase, today’s post is one that I’m so so excited about. Not only are these Corn Fritter, Chorizo, and Egg Stacks with Green Chili Jam supremely delicious, they also feature my new favorite find, Big Whisk Green Chili Jam. Whenever I get the chance to work with a brand that I love that’s also Ky proud, I jump at the chance and this is the result.
I had so much fun coming up with this recipe, which is one reason why I love (and you should to) sponsored content. The Green Chili Jam brings a sweet heat to your dish that everyone will love. If you know Matt, you know that he’s a wimp when it comes to spicy foods and he was in awe at the flavor of this jam. I truly was not expecting him to love it so much. We’re fixing burgers for dinner tonight and I bet anything it’ll be his condiment of choice.
Speaking of, I like to consider myself a self-proclaimed condiment queen. The amount of jars I have floating around my fridge is borderline insane and I’m not sorry about it. I’m very picky when it comes to any kind of condiment, jam, sauce, whatever. Even my ketchup, mustard, and mayo have to have a certain Je Ne Sais Quoi. This Green Chili Jam hits every box for me.
One of my favorite and most simple ways to use this pepper jam is to add a softened brick of cream cheese to a platter and smother it in the Green Chili Jam. Serve with various crackers and your party guests will be amazed at how easy and delicious it is. I also love adding it to warmed brie on a charcuterie board and inside my grilled cheese! The ways you can use it are absolutely endless.
I, however, chose to use it on these Corn Fritter, Chorizo, and Egg Stacks with Green Chili Jam and I couldn’t be more proud of them. Trust me. I made an audible “mmmmm” sound with every bite. They’re easy to make, impressive, and perfect for Sunday brunch.
Ingredients & Subs
- Corn — Fresh, frozen, or canned corn would work. If using frozen, be sure to defrost and drain first, and if using canned, I would drain and rinse thoroughly.
- All-purpose flour — Sub your fave GF flour if needed.
- Smoked paprika — You could sub for a chipotle chili powder if you’d like the corn fritters a little spicier.
- Grated parmesan — I like how well parmesan incorporates into the fritter batter, but you could also use any cheese you like.
- Ground chorizo — You can sub breakfast patties if you prefer! You could also do bacon, Canadian bacon, or ham as well or omit to make vegetarian.
- Pepper jack cheese — Use any cheese you have! Cheddar would be great, Monterey Jack, or even a little feta or cotija on top.
- Eggs – You can prepare the eggs for your stacks however you like! I prefer sunny side up or poached so I can have that runny yolk.
- Green Chili Jam — 100% makes the recipe and you HAVE to try it!
How to store
The corn fritter batter can be made up to a day in advance and stored in the fridge and then up to 5 days in the fridge cooked. Finished fritters also freeze well for up to 6 months. Reheat them for about five minutes in the oven, or thaw them for about an hour on the counter and quickly reheat in a pan. Chorizo patties can be stored in the fridge for up to 5 days or frozen for up to 6 months. I’d recommend making the eggs right before serving.
Big Whisk’s award-winning Green Chili Jam is locally made here in Louisville, Ky, but did you know they ship nationwide!? Visit their site to learn more and use Code MMC-GCJ2020 to get one jar free when you purchase one!
More Brunch Recipes You’ll Love!
I hope you enjoy this recipe! Take a browse around the site and please let me know if you make anything by leaving a comment and rating the recipe below. Don’t hesitate to reach out if you have any questions, concerns, or requests!
- 2 cups of corn
- 1/4 cup cornmeal
- 1/4 cup all-purpose flour
- 1 teaspoon smoked paprika
- 1 egg
- 1 green onion, finely chopped
- 1/2 cup grated parmesan, or cheese of your choice
- 1 handful cilantro (chopped)
- 1 tablespoon lime juice
- Salt and fresh cracked pepper, to taste
- 1 tablespoon oil
- ½ pound ground chorizo
- 4 oz pepper jack cheese, shredded
- 7 eggs, fried or cooked to your liking (I like a runny yolk for this)
- ½ cup Green Chili Jam, to serve
- To make the corn fritters, mix the corn, cornmeal, flour, paprika, egg, parmesan, green onion, cilantro, and lime juice in a large bowl. If the mixture seems too dry you can add a splash of water. The batter should hold together pretty well when formed.
- Heat 1 tablespoon of oil in a pan over medium-high heat. Using an ice cream scoop, form the corn mixture into patties and fry until golden brown on both sides, about 4 minutes per side. Transfer to a paper towel-lined plate to drain and immediately season with salt and pepper while they’re hot.
- While the fritters are cooking, separate your ground chorizo into 7 equal portions and form into patties, roughly the same circumference as the corn fritters. Brown the chorizo patties in a medium skillet over medium-high heat until cooked through, about 3-4 minutes per side. Transfer to a paper towel-lined plate to drain with the fritters.
- Prepare your eggs as desired.
- To build your stack, use one corn fritter as the base. Top with a chorizo pattie, a sprinkle of pepper jack cheese, your egg, and a big heaping spoonful of Green Chili Jam.
See the blog post above.