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1
Preheat oven to 350F.
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2
Cut bread into 1/2-inch pieces and spread evenly in a shallow baking pan.
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3
Toast bread in middle of oven, stirring occasionally, until golden, 10 to 15 minutes, and transfer croutons to a large bowl.
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4
Increase temperature to 400F.
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5
In shallow baking pan put 1 tablespoon oil and add corn, turning it to coat.
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6
Season corn with salt and roast in middle of oven, turning it once halfway through roasting, about 30 minutes.
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7
Cool corn to room temperature.
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8
Cut corn kernels from cobs and transfer to a bowl.
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9
Cut chorizo into 1/2-inch cubes.
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10
Coarsely chop onion and celery and in a large skillet cook in butter over moderate heat, stirring occasionally, until tender, about 10 minutes.
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11
Add vegetables and any butter remaining in skillet to corn.
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12
In skillet cook chorizo in remaining tablespoon oil over moderate heat, stirring occasionally, until browned and with a slotted spoon transfer to paper towels to drain.
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13
Preheat oven to 350F.
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14
To croutons add corn mixture, chorizo, and all remaining ingredients except water, tossing to combine well, and season with salt and pepper.
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15
Drizzle water over dressing and toss to evenly distribute.
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16
Transfer dressing to a 4-quart shallow casserole dish.
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17
Dressing may be made up to this point 1 day ahead and chilled, covered.
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18
Bake dressing, covered, in middle of oven until heated through, about 30 minutes.
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19
Uncover dressing and bake until top is crisp, about 15 minutes more.
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20
Makes about 12 cups, serving 6 generously.
