Corn Custard with Chorizo and Mushrooms

Ingredients

• ½ pound Spanish chorizo (cured spiced pork sausage)
• ½ pound Monterey Jack cheese, coarsely grated
• 2 tablespoons olive oil
• Butter
• 4 ounces cream cheese
• ¹/₃ cup yellow cornmeal (not coarse)
• 2 tablespoons sugar
• + 8 more ingredients
• • 6 large eggs
  • 1 cup whole milk
  • ¾ teaspoon salt
  • 6 scallions
  • 1 11- by 7- by 2-inch shallow baking dish (2-quart capacity)
  • 2 10-oz packages frozen corn kernels
  • 1 tablespoon fresh jalapeño chile
  • ¾ pound cremini mushrooms

Put oven rack in middle position and preheat oven to 375°F. Lightly butter baking dish. Heat 1 tablespoon oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then sauté chorizo, stirring occasionally, until browned, 6 to 8 minutes. Transfer with a slotted spoon to ...

View full recipe at Epicurious