Val verde scramble

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Ingredients

  • For the savoruy corn cake:

  • 2 tbsps diced roasted red peppers
  • 2 tbsps sliced green onions
  • 1/4 cup diced green chillies
  • 1 ear corn on the cob, kernels removed
  • 1 egg
  • 1/4 cup grated spicy cheese
  • 240ml buttermilk
  • 55g melted butter, divided
  • 1 cup cornmeal
  • 1 cup cornflour
  • 1 1/2 tsps salt

  • For the scramble:

  • 3 whole eggs
  • 1 tbsp roasted red peppers
  • 1 tbsp chopped green onions
  • 2 tbsps grated spicy cheese
  • 1/4 avocado, small dice
  • Griddled chorizo sausage, for serving

Use imperial measurements

Method

How to make Val verde scramble

Savoury corn cake:

1) In a mixing bowl, place the roasted red peppers, green onions, green chillies, corn kernels, egg, cheese, buttermilk and half of the melted butter. Combine well. Mix together the cornmeal, cornflour and salt. Slowly stir the dry ingredients into the wet, being careful to not to overmix.

2) Heat a cast iron skillet over medium heat and brush with the remaining melted butter. Scoop 1/4 cup mounds of the mixture into the skillet leaving 1 1/4-centimetres of space between the cakes. When they are nice and golden on the bottom, turn them over and cook for about two more minutes on the other side.

Scramble:

Lightly whisk the eggs. Heat up a nonstick pan, add the eggs and scramble lightly. When the eggs are almost done, add the remaining ingredients.

To serve, place the corn cakes on a platter, place the scramble eggs alongside and serve with griddled chorizo sausage.

This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore we cannot make any representation as to the results.

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