Fill a large saucepan 2/3 full of water. Bring to a boil. Meanwhile, cook corn in a small nonstick skillet over medium heat 3 minutes, stirring frequently. Transfer to a medium bowl; set aside.
Make omelets the easy way! Mix up chorizo and corn with eggs, then add the mixture to a resealable bag. Place the bags in boiling water and let them simmer, no flipping needed. This recipe is perfect for tailgates or camping!
Servings and Ingredients
|½ c. That's Smart! frozen cut golden corn|
|⅓ c. Hy-Vee ground chorizo pork sausage|
|⅔ c. That's Smart! liquid whole eggs|
|2 tbsp. water|
|¼ c. Hy-Vee finely shredded Mexican cheese|
|2 tbsp. green onions, sliced; plus additional for garnish|
|Hy-Vee homestyle fresh salsa, for serving|
|Fresh cilantro, for garnish|
Things To Grab
- Large saucepan
- Small nonstick skillet
- 2 medium bowls
- Medium skillet
- 2 (1-quart each) resealable freezer plastic bags
- Slotted spoon
- 2 serving plates
Add chorizo to same skillet. Cook over medium-high heat until browned (165 degrees), stirring occasionally to break into crumbles.
Whisk together liquid eggs, and 2 tablespoons water in medium bowl. Stir in 1/4 cup cooked corn, 1/4 cup cooked chorizo, Mexican cheese, and green onions. Divide egg mixture into 2 (1-quart each) resealable freezer plastic bags; press air out before sealing.
Place bags in boiling water. Reduce to medim-low; simmer 13 to 15 minutes or until eggs are set. Remove bags from water with slotted spoon. Cool eggs in bags 2 minutes. Open bags and slide each omelet onto a serving plate. Top with remaining chorizo and corn. If desired, serve with fresh salsa and additional green onions and fresh cilantro, if desired.
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