Best 9 Corn Custard With Chorizo And Mushrooms Recipes

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Embark on a culinary journey with this delectable recipe for corn custard with chorizo and mushrooms. This dish, brimming with rustic charm and vibrant flavors, offers a harmonious blend of creamy, cheesy corn custard, savory chorizo, and earthy mushrooms. Perfect for brunch, lunch, or dinner, it's sure to tantalize your taste buds and leave you craving more. So, gather your ingredients and prepare to indulge in this culinary masterpiece.

Here are our top 9 tried and tested recipes!

CORN CUSTARD WITH CHORIZO AND MUSHROOMS



Corn Custard with Chorizo and Mushrooms image

Categories     Egg     Mushroom     Pork     Vegetable     Breakfast     Brunch     Bake     Thanksgiving     Sausage     Gourmet     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 8 servings

Number Of Ingredients 16

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)
Special Equipment
an 11- by 7- by 2-inch shallow baking dish (2-quart capacity)

Steps:

  • Put oven rack in middle position and preheat oven to 375°F. 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 chile and sauté, stirring, until softened, about 1 minute. Transfer to baking dish with chorizo.
  • Purée 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 purée, 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.

CORNBREAD-CHORIZO STUFFED MUSHROOMS



Cornbread-Chorizo Stuffed Mushrooms image

Provided by Food Network Kitchen

Yield 24 stuffed mushrooms

Number Of Ingredients 0

Steps:

  • Preheat the oven to 425 degrees F. Remove the stems from 24 large cremini mushrooms (finely chop the stems for the filling).
  • Wipe the caps clean with a damp paper towel, then toss with 2 tablespoons olive oil and season with salt. Arrange on a baking sheet.
  • Cook 4 ounces fresh chorizo (casing removed) in a skillet with olive oil over medium heat, breaking up the meat, until no longer pink, 4 minutes. Add the chopped mushroom stems and 1/4 cup each finely chopped celery and yellow bell pepper; season with salt. Cook until just tender, about 5 minutes. Let cool, then mix with 1 1/2 cups crumbled cornbread, 1/2 cup shredded cheddar, 1/4 cup each chopped parsley and scallions, and 1 tablespoon chopped pickled jalapeno. Divide among the mushroom caps.
  • Bake until the mushrooms are tender and the filling is golden, 15 to 17 minutes. Let cool 5 minutes, then remove from the baking sheet.

CORNBREAD CHORIZO STUFFING



Cornbread Chorizo Stuffing image

Put a twist on your stuffing by adding fresh Mexican chorizo. This is so delicious, you may want to serve it as a main course.

Provided by Yoly

Categories     Side Dish     Stuffing and Dressing Recipes     Sausage Stuffing and Dressing Recipes

Time 55m

Yield 4

Number Of Ingredients 9

1 pound fresh Mexican chorizo
1 tablespoon salted butter
1 cup diced onion
1 cup diced celery
2 teaspoons chopped garlic
¼ cup chopped cilantro
2 cups crumbled cornbread
½ cup chicken broth
1 tablespoon crumbled cotija cheese

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C) and grease a baking dish.
  • Remove casings from the chorizo and cook in a large skillet until crumbly and browned, 7 to 9 minutes. Remove from the skillet, add to a large bowl, and set aside.
  • Melt butter in the same skillet. Add onion and celery and cook until soft, 5 to 7 minutes. Add garlic and cook until fragrant, about 1 minute. Add cilantro and transfer mixture to the bowl of chorizo. Add cornbread and chicken broth; stir until well incorporated. Transfer to the prepared baking dish.
  • Bake in the preheated oven until thoroughly warmed and stuffing starts to brown, 20 to 25 minutes. Serve garnished with cotija cheese.

Nutrition Facts : Calories 582.1 calories, Carbohydrate 22.9 g, Cholesterol 107.1 mg, Fat 42.2 g, Fiber 2.6 g, Protein 26.4 g, SaturatedFat 16.7 g, Sodium 1597.6 mg, Sugar 4.8 g

CORN CUSTARD



Corn Custard image

very tasty quichelike, serve with green salad and sourdough breads, or I have served as a special breakfast with bacon slices and toast.

Provided by Derf2440

Categories     Breakfast

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 8

2 1/2 cups corn kernels, about 3 cups
1/2 sweet red pepper, chopped
4 eggs, beaten
3/4 cup light sour cream
1/2 cup old cheddar cheese, shredded
1/2 teaspoon salt
1/4 teaspoon pepper
1 tablespoon granulated sugar, for sweetness (if useing frozen corn) (optional)

Steps:

  • Sprinkle corn and red pepper in greased 6 cup shallow casserole dish.
  • Whisk together eggs, sour cream, cheese, salt and pepper; pour over corn mixture.
  • Bake in 350f degrees oven for 1 hour or until top is golden brown and slightly puffed.

Nutrition Facts : Calories 189, Fat 10, SaturatedFat 5, Cholesterol 160.9, Sodium 321.6, Carbohydrate 17.3, Fiber 1.9, Sugar 0.8, Protein 9.7

CORN WITH MUSHROOMS



Corn With Mushrooms image

I have had this recipe for quite awhile. I do not remember where I got it. I fixed it the other night and forgot how quick and easy it was. I am posting it here for my fellow recipezarrs. Do not use canned corn, use frozen.

Provided by happynana

Categories     Corn

Time 22m

Yield 4 serving(s)

Number Of Ingredients 6

3 tablespoons butter
1 cup mushroom, sliced
1/4 cup green onion, choppped
10 ounces frozen corn, thawed and drained
1/4 teaspoon salt
1/8 teaspoon pepper

Steps:

  • Melt butter in sauce pan.
  • Add mushrooms and cook uncovered over medium heat stirring occasionally until tender.
  • Add remaining ingredients, stirring occasionally until tender about 5 to 7 minutes.

Nutrition Facts : Calories 144.9, Fat 9.3, SaturatedFat 5.6, Cholesterol 22.9, Sodium 210.7, Carbohydrate 15.9, Fiber 2.1, Sugar 0.4, Protein 2.9

CHEF JOHN'S CREAMY CORN CUSTARD



Chef John's Creamy Corn Custard image

Corn custard is a wonderful side dish for all kinds of meats. Since it is so soft and light, texturally, it makes a great foil for things like barbecue pork, grilled steaks, and fried fish.

Provided by Chef John

Categories     Side Dish     Vegetables     Corn

Time 1h

Yield 6

Number Of Ingredients 8

1 tablespoon butter, or as needed, divided
2 cups corn
1 ½ cups heavy whipping cream
1 ¼ teaspoons salt
1 pinch cayenne pepper
½ cup cold milk
3 egg yolks
2 eggs

Steps:

  • Preheat oven to 325 degrees F (165 degrees C). Butter six 6-ounce glass or ceramic ramekins. Set ramekins into a 2-inch deep baking dish.
  • Place corn into a large saucepan and stir in cream, salt, and cayenne pepper. Bring to a simmer and remove from heat; stir in milk.
  • Transfer corn mixture to a blender and pulse several times to get the mixture moving. Blend on high speed until smooth and creamy.
  • Whisk egg yolks with eggs until smooth in a mixing bowl. Slowly whisk about 1/4 cup hot corn mixture into eggs until the corn mixture is incorporated. Repeat several times more until all the corn mixture is combined with eggs.
  • Divide corn mixture equally into the 6 ramekins. Pour hot tap water into the baking dish to come about halfway up the sides of the ramekins.
  • Bake in the preheated oven until custards are just set, 30 to 35 minutes. Let custards cool for about 10 minutes before serving in ramekins or unmolding onto serving plates. To unmold, insert a knife between the custard and the ramekin, go around the edge with knife to loosen, and turn over onto a plate to unmold.

Nutrition Facts : Calories 330.8 calories, Carbohydrate 14.4 g, Cholesterol 252.7 mg, Fat 28.6 g, Fiber 1.3 g, Protein 7 g, SaturatedFat 16.6 g, Sodium 558 mg, Sugar 3 g

MUSHROOM CORN CHOWDER



Mushroom Corn Chowder image

Chock-full of veggies, ham and cheese in every spoonful, this thick, creamy chowder will take the chill off even the nippiest of fall evenings. Serve it with crusty French bread. -Elaine Krupsky, Las Vegas, Nevada

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 8 servings.

Number Of Ingredients 12

1-1/4 cups sliced fresh carrots
1 cup chopped celery with leaves
3/4 cup sliced fresh mushrooms
3 green onions, sliced
1/4 cup butter, cubed
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1-1/3 cups 2% milk
1-1/2 cups frozen corn, thawed
1/2 cup cubed fully cooked ham
1/2 teaspoon seasoned salt
1/2 cup cubed Velveeta
Additional chopped celery leaves, optional

Steps:

  • In a large saucepan, saute the carrots, celery, mushrooms and onions in butter until tender. Stir in the soup, milk, corn, ham and seasoned salt. Bring to a boil. Reduce heat; stir in cheese. Cook and stir 3-5 minutes longer or until cheese is melted. If desired, serve with additional celery leaves.

Nutrition Facts : Calories 184 calories, Fat 12g fat (6g saturated fat), Cholesterol 31mg cholesterol, Sodium 652mg sodium, Carbohydrate 15g carbohydrate (5g sugars, Fiber 2g fiber), Protein 6g protein.

CHORIZO, ROASTED CORN, AND CURRANT DRESSING



Chorizo, Roasted Corn, and Currant Dressing image

Yield Makes about 3 cups

Number Of Ingredients 12

1 loaf firm white sandwich bread (about 1 pound)
2 tablespoons olive oil
2 ears corn
1/2 pound Spanish chorizo (about 3 links)
1 large onion
6 celery ribs
1/2 stick (1/4 cup) unsalted butter
1 1/2 cups coarsely crumbled salted tortilla chips
1/2 cup dried currants
3 tablespoons chopped fresh flat-leafed parsley leaves
1/2 teaspoon dried rubbed sage
2 1/2 cups water

Steps:

  • Preheat oven to 350°F.
  • Cut bread into 1/2-inch pieces and spread evenly in a shallow baking pan. Toast bread in middle of oven, stirring occasionally, until golden, 10 to 15 minutes, and transfer croutons to a large bowl.
  • Increase temperature to 400°F.
  • In shallow baking pan put 1 tablespoon oil and add corn, turning it to coat. Season corn with salt and roast in middle of oven, turning it once halfway through roasting, about 30 minutes. Cool corn to room temperature. Cut corn kernels from cobs and transfer to a bowl.
  • Cut chorizo into 1/2-inch cubes. Coarsely chop onion and celery and in a large skillet cook in butter over moderate heat, stirring occasionally, until tender, about 10 minutes. Add vegetables and any butter remaining in skillet to corn. In skillet cook chorizo in remaining tablespoon oil over moderate heat, stirring occasionally, until browned and with a slotted spoon transfer to paper towels to drain.
  • Preheat oven to 350°F.
  • To croutons add corn mixture, chorizo, and all remaining ingredients except water, tossing to combine well, and season with salt and pepper. Drizzle water over dressing and toss to evenly distribute. Transfer dressing to a 4-quart shallow casserole dish. Dressing may be made up to this point 1 day ahead and chilled, covered.
  • Bake dressing, covered, in middle of oven until heated through, about 30 minutes. Uncover dressing and bake until top is crisp, about 15 minutes more. Makes about 12 cups, serving 6 generously.

MEXICAN CHORIZO AND CORN SOUP



Mexican Chorizo and Corn Soup image

This filling soup is fantastic when you need to warm up on a blustery day! If you want a chowder consistency, use a potato masher to break down some of the spuds. -Laura Davis, Chincoteague, Virginia

Provided by Taste of Home

Categories     Lunch

Time 50m

Yield 10 servings (3-1/2 quarts).

Number Of Ingredients 14

3/4 pound bulk fresh chorizo or spicy pork sausage
1 large onion, chopped
1 medium sweet red pepper, chopped
1 poblano pepper, seeded and chopped
3 garlic cloves, minced
1/3 cup all-purpose flour
1 teaspoon ground cumin
1/2 teaspoon salt
1/2 teaspoon pepper
2 cartons (32 ounces each) reduced-sodium chicken broth
1-1/2 pounds potatoes (about 4 medium), peeled and cut into 1/2-inch cubes
3 cups frozen corn (about 16 ounces)
1/2 cup sour cream
Optional: Queso fresco and chopped fresh cilantro

Steps:

  • In a Dutch oven, cook and crumble chorizo over medium heat until cooked through, 4-6 minutes. Using a slotted spoon, remove chorizo to paper towels, reserving 2 tablespoons drippings in pan., In drippings, saute onion and the red and poblano peppers over medium heat until tender, 8-10 minutes. Add garlic; cook and stir 1 minute. Stir in flour and seasonings until blended; cook and stir 3 minutes. Gradually stir in broth., Add potatoes and corn; bring to a boil. Reduce heat; simmer, uncovered, until potatoes are tender, 10-15 minutes. Stir in sour cream and chorizo; heat through. If desired, serve with cheese and cilantro.

Nutrition Facts : Calories 269 calories, Fat 13g fat (5g saturated fat), Cholesterol 33mg cholesterol, Sodium 1063mg sodium, Carbohydrate 25g carbohydrate (4g sugars, Fiber 2g fiber), Protein 13g protein.

Tips:

  • For the best flavor, use fresh, high-quality ingredients.
  • Be sure to cook the chorizo until it is browned and crispy.
  • Don't overcook the mushrooms. They should be tender but still have a bit of a bite to them.
  • Use a good quality cornbread mix. You can also make your own cornbread mix from scratch if you prefer.
  • Be sure to whisk the eggs and milk together until they are well combined.
  • Pour the custard mixture over the chorizo and mushrooms in the skillet.
  • Bake the corn custard until it is set and golden brown.
  • Serve the corn custard immediately, while it is still hot.

Conclusion:

Corn custard with chorizo and mushrooms is a delicious and easy-to-make dish that is perfect for breakfast, lunch, or dinner. It is also a great way to use up leftover chorizo and mushrooms. The corn custard is creamy and flavorful, and the chorizo and mushrooms add a savory and smoky flavor. This dish is sure to be a hit with your family and friends.

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