Corn Custard with Chorizo and Mushrooms Recipe | Epicurious.com

Name: Corn Custard with Chorizo and Mushrooms Recipe | Epicurious.com
Prep time: 45 min
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)

Corn Custard with Chorizo and Mushrooms Recipe | Epicurious.com was pinched from <a href="http://www.epicurious.com/recipes/food/views/Corn-Custard-with-Chorizo-and-Mushrooms-233027" target="_blank">www.epicurious.com.</a>

"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...."

INGREDIENTS

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Butter for greasing baking dish

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2 tablespoons olive oil

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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

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1 tablespoon finely chopped fresh jalapeño chile including seeds

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2 (10-ounce) packages frozen corn kernels, thawed (4 cups)

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4 ounces cream cheese, softened

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1/3 cup yellow cornmeal (not coarse)

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2 tablespoons sugar

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6 large eggs

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1 cup whole milk

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3/4 teaspoon salt

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6 scallions, finely chopped (1 cup)

•

1/2 pound Monterey Jack cheese, coarsely grated (2 1/2 cups)

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