Corn Custard With Chorizo And Mushrooms Recipe

Name: Corn Custard With Chorizo And Mushrooms
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Butter for greasing baking dish; 2 tablespoons olive oil; 1/2 pound Spanish chorizo (cured spiced pork sausage), casing discarded and sausage quartered lengthwise, then cut crosswise into 1/3-inch-thick slices; 3/4 pound cremini mushrooms, trimmed and thinly sliced; 1 tablespoon finely chopped fresh jalapeno chile including seeds; 2 (10-ounce) packages frozen corn kernels, thawed (4 cups); 4 ounces cream cheese, softened; 1/3 cup yellow cornmeal (not coarse); 2 tablespoons sugar; 6 large eggs; 1 cup whole milk; 3/4 teaspoon salt; 6 scallions, finely chopped (1 cup); 1/2 pound Monterey Jack cheese, coarsely grated (2 1/2 cups); an 11- by 7- by 2-inch shallow baking dish (2-quart capacity)

Servings: persons

Butter for greasing baking dish
2 tablespoons olive oil
1/2 pound Spanish chorizo (cured spiced pork sausage), casing discarded and sausage quartered lengthwise, then cut crosswise into 1/3-inch-thick slices
3/4 pound cremini mushrooms, trimmed and thinly sliced
1 tablespoon finely chopped fresh jalapeno chile including seeds
2 (10-ounce) packages frozen corn kernels, thawed (4 cups)
4 ounces cream cheese, softened
1/3 cup yellow cornmeal (not coarse)
2 tablespoons sugar
6 large eggs
1 cup whole milk
3/4 teaspoon salt
6 scallions, finely chopped (1 cup)
1/2 pound Monterey Jack cheese, coarsely grated (2 1/2 cups)
an 11- by 7- by 2-inch shallow baking dish (2-quart capacity)

1
Put oven rack in middle position and preheat oven to 375u00b0F. Lightly butter baking dish.
2
Heat 1 tablespoon oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then saute chorizo, stirring occasionally, until browned, 6 to 8 minutes. Transfer with a slotted spoon to paper towels to drain briefly, then transfer chorizo to baking dish. Reserve fat in skillet.
3
Add remaining tablespoon oil to fat in skillet and heat over moderately high heat, then saute mushrooms, stirring occasionally, until liquid mushrooms give off is evaporated and mushrooms are browned, about 8 minutes. Add chile and saute, stirring, until softened, about 1 minute. Transfer to baking dish with chorizo.
4
Puree 2 cups corn with cream cheese, cornmeal, and sugar in a food processor until as smooth as possible (mixture will still be grainy).
5
Whisk together eggs, milk, and salt in a large bowl until combined well. Whisk in corn puree, scallions, 1 1/2 cups cheese, and remaining 2 cups corn until combined. Pour mixture into baking dish and sprinkle evenly with remaining cup cheese.
6
Bake until puffed, set, and golden, 50 minutes to 1 hour. Cool slightly before serving. Serve warm or at room temperature.

751

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: Butter for greasing baking dish, 2 tablespoons olive oil, 1/2 pound Spanish chorizo (cured spiced pork sausage), casing discarded and sausage quartered lengthwise, then cut crosswise into 1/3-inch-thick slices, 3/4 pound cremini mushrooms, trimmed and thinly sliced, and more.

Yes, Corn Custard With Chorizo And Mushrooms falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Corn Custard With Chorizo And Mushrooms

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