Recetas
Recetas vegetarianas
Corn Custard with Chorizo and Mushrooms

Corn Custard with Chorizo and Mushrooms

Revisado por pares por Editores de recetas del Reino UnidoEscrito por Editores de recetas del Reino UnidoPublicado originalmente 17 Ene 2026

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This savoury corn custard with chorizo and mushrooms is a comforting and versatile dish that sits somewhere between a crustless quiche and a hearty gratin. The sweetness of the corn kernels perfectly balances the smoky heat of the Spanish chorizo, while the mushrooms add a deep, earthy flavour. Topped with golden, melted Monterey Jack cheese, it offers a satisfying texture that works just as well for a weekend brunch as it does for a midweek supper.

While this dish falls into a hearty savoury category, it is packed with protein from the eggs and richness from the cream cheese. It is a fantastic option for those who enjoy a bake that can be prepared in advance, as the flavours develop beautifully as it cools. Serve it alongside a crisp green salad for a balanced, homemade meal that the whole family will enjoy.

Ingredients for Corn Custard with Chorizo and Mushrooms

Butter for greasing baking dish
2 cucharadas de aceite de oliva
230g Spanish chorizo (cured spiced pork sausage), casing discarded and sausage quartered lengthwise, then cut crosswise into 1/3-inch-thick slices
350g cremini mushrooms, trimmed and thinly sliced
1 tablespoon finely chopped fresh jalapeño chilli including seeds
2 (275g) packages frozen corn kernels, thawed (950ml )
110g cream cheese, softened
70g yellow cornmeal (not coarse)
2 cucharadas de azúcar
6 huevos grandes
240ml de leche entera
3/4 cucharaditas de sal
6 spring onions, finely chopped (120g )
230g Monterey Jack cheese, coarsely grated (600ml )
an 11- by 7- by 2-inch shallow baking dish (2-quart capacity)

How to make Corn Custard with Chorizo and Mushrooms

Put oven rack in middle position and preheat oven to 191°C. 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 paper towels to drain briefly, then transfer chorizo to baking dish. Reserve fat in skillet.

Add remaining tablespoon oil to fat in skillet and heat over moderately high heat, then sauté mushrooms, stirring occasionally, until liquid mushrooms give off is evaporated and mushrooms are browned, about 8 minutes. Add chilli and sauté, stirring, until softened, about 1 minute. Transfer to baking dish with chorizo.

Purée 475ml corn with cream cheese, cornmeal, and sugar in a food processor until as smooth as possible (mixture will still be grainy).

Whisk together eggs, milk, and salt in a large bowl until combined well. Whisk in corn purée, spring onions, 170g cheese, and remaining 475ml corn until combined. Pour mixture into baking dish and sprinkle evenly with remaining cup cheese.

Bake until puffed, set, and golden, 50 minutes to 1 hour. Cool slightly before serving. Serve warm or at room temperature.

Descargo de responsabilidad

Si bien se ha hecho todo lo posible para garantizar que la información sea precisa y esté actualizada, las necesidades individuales pueden variar y los requisitos dietéticos pueden diferir según las condiciones de salud personales. Siempre revise las etiquetas de los alimentos y la información sobre alérgenos antes de preparar o consumir cualquier receta. Si tiene preocupaciones específicas de salud, alergias, intolerancias o sigue una dieta prescrita médicamente, busque el consejo de su médico de cabecera, farmacéutico o un dietista registrado antes de realizar cambios significativos en su dieta o estilo de vida.