PREPARATION
Preheat oven to 375°F. Grease 2-quart casserole; set aside.
In a 12-inch nonstick skillet, saute the corn and Knorr® Garlic MiniCubes over a med-high heat, until toasted and golden brown, about 10 minutes. Set aside.
In large bowl, toss corn bread, Knorr® Sazon with Coriander and Annatto and corn kernels; set aside. Dissolve Knorr® Chicken flavor Bouillon Cube in boiling water; set aside.
In 12-inch nonstick skillet, brown chorizo over medium-high heat, about 2 minutes. Add onion, celery, red pepper and jalapeno. Cook, stirring occasionally, 4 minutes or until vegetables are tender. Stir in bouillon mixture.
Pour chorizo mixture and eggs over corn bread; toss. Turn into prepared casserole. Bake uncovered 25 minutes or until heated through. Cover casserole with aluminum foil during last 5 minutes of baking, if needed, to prevent burning.
