Name: Corn Custard with Chorizo and Mushrooms
Cook time: 45 min
Total time: 1 3/4 hr
Yield: Makes 8 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 jalapeño 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)

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Corn Custard with Chorizo and MushroomsJohn Kernick

Creamy, cheesy, and light, this wonderful custard packs a few of the most delicious ingredients—sweet corn, earthy mushrooms, and spicy chorizo—into one amazingly satisfying dish.

Cooks' note:

Custard can be baked 1 day ahead, though texture will not be as light or creamy. Cool completely, uncovered, then chill, covered. Reheat, uncovered, in a 350°F oven 20 to 25 minutes.

Recipe notes

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