Corn Custard with Chorizo and Mushrooms

مراجعة من قبل محررو الوصفات في المملكة المتحدةكتبه محررو الوصفات في المملكة المتحدةنُشر في الأصل 17 Jan 2026

يتوافق مع الإرشادات التحريريةتأسست. 2 دقيقة وقت القراءة

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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 ملعقة كبيرة زيت زيتون
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 ملعقة طعام سكر
6 large eggs
240 مل حليب كامل الدسم
3/4 ملعقة صغيرة ملح
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.

إخلاء المسؤولية

على الرغم من بذل كل جهد لضمان دقة المعلومات وتحديثها، قد تختلف الاحتياجات الفردية وقد تختلف المتطلبات الغذائية بناءً على الظروف الصحية الشخصية. تحقق دائمًا من ملصقات الطعام ومعلومات المواد المسببة للحساسية قبل تحضير أو تناول أي وصفة. إذا كانت لديك مخاوف صحية معينة، أو حساسية، أو عدم تحمل، أو تتبع نظامًا غذائيًا موصوفًا طبيًا، فاستشر طبيبك العام أو الصيدلي أو أخصائي التغذية المسجل قبل إجراء تغييرات كبيرة على نظامك الغذائي أو نمط حياتك.