mexican corn & chorizo pancakes with fried egg & heirloom tomato salsa
Indulge in the richness of Foodie Fridays with our Mexican Corn & Chorizo Pancakes. These savory delights, complemented by a fried egg and heirloom tomato salsa, offer a flavorful fusion for a breakfast extravaganza.
I feel like a hoarder.
A veggie hoarder that is.
Please tell me I’m not the only one?
With Labor Day weekend in t-minus five minutes, I feel as though the summer bounty count down has begun. I don’t know what it is, but once it turns September 1st, I have this sense of panic that all the veggies will disappear. POOF. Vanish. Hasta la vista. This is usually the time of year when I bring a shopping cart to the farmer’s market instead of a tote. Just kidding. Maybe.
Anyways, every year I have to remind myself that I still have at least another month of fresh produce before all the gourds, squash, and pumpkins make an appearance. After a few sniffs of tomatoes and herbs, I come back to earth and breathe my way through September.
So, to make the best of a veggie situation, I decided to make some savory pancakes. Inside the fluffy batter: my favorite CHORIZO and sweet corn. In Colorado, we grow gobs of corn. Sweet corn from Olathe to be exact and it’s some of the best in the country if you ask me. You make these pancakes just like their sweet cousin, only with this version, no syrup is involved. I know, I know just trust me.
You don’t want to miss out on making a sexy heirloom tomato salsa, now do you? Us veggies hoarders have to stick together. Pile the fresh tomato salsa on top with a fried egg. My heavens.
You’ll be “ole-ing” the end of summer all month long.
In conclusion, our Foodie Fridays journey with Mexican Corn & Chorizo Pancakes, crowned with a fried egg and heirloom tomato salsa, is a culinary masterpiece. Elevate your breakfast experience with this delightful fusion of flavors. Stay tuned for more tempting recipes!