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
Butter for greasing baking dish 2 tablespoons olive oil 1/2 lb Spanish chorizo (cured spiced pork sausage), casing discarded and sausage quartered lengthwise, then cut crosswise into 1/3-inch-thick slices 3/4 lb cremini mushrooms, trimmed and thinly sliced 1 tablespoon finely chopped fresh jalapeo chile including seeds 2 (10-oz) packages frozen corn kernels, thawed (4 cups) 4 oz 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 lb Monterey Jack cheese, coarsely grated (2 1/2 cups)
Special equipment: an 11- by 7- by 2-inch shallow baking dish (2-qt capacity)
Preparation
Put oven rack in middle position and preheat oven to 375F. Lightly butter baking dish.
Heat 1 tablespoon oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then saut 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 saut mushrooms, stirring occasionally, until liquid mushrooms give off is evaporated and mushrooms are browned, about 8 minutes. Add chile and saut, stirring, until softened, about 1 minute. Transfer to baking dish with chorizo.
Pure 2 cups 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 pure, scallions, 1 1/2 cups cheese, and remaining 2 cups 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.
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 350F oven 20 to 25 minutes.
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