Corn Custard with Chorizo and Mushrooms

Corn Custard with Chorizo and Mushrooms
Photo by John Kernick

Ingredients

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

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

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