Best Chorizo Corn Pudding Recipes

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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.

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.

CHORIZO AND CORNBREAD STUFFING



Chorizo and Cornbread Stuffing image

Provided by Aarón Sánchez

Categories     side-dish

Time 55m

Yield 3 cups

Number Of Ingredients 10

1 pound fresh Mexican chorizo
1 medium white onion, finely chopped
1 medium carrot, finely chopped
1 celery stalk, finely chopped
3 garlic cloves, finely chopped
2 cups coarsely crumbled cornbread
1/4 cup chopped fresh cilantro, plus more for garnish (optional)
1/2 cup chicken stock (low-sodium store-bought is fine)
1 tablespoon unsalted butter
Grated cotija cheese, for garnish (optional)

Steps:

  • Preheat the oven to 350 degrees F.
  • Heat a large skillet over medium heat and cook the chorizo, breaking it up with a spoon and stirring occasionally as it cooks, until it begins to brown, about 5 minutes. Add the onion, carrot, celery and garlic to the chorizo and cook, stirring occasionally, until the vegetables have browned, about 10 minutes. Add the crumbled cornbread and cilantro and gradually pour in enough of the stock so the stuffing is not too dry but at the same time not too wet. Stir gently and well.
  • Butter a small casserole dish. Spread the stuffing in an even layer. Bake until it's heated through and lightly browned on top, about 20 minutes. Serve right away, garnished with the cilantro and cotija, if desired.

SAVORY CHORIZO BREAD PUDDING



Savory Chorizo Bread Pudding image

This is my 'ghetto' version of KathyP53 's Savory Bread Pudding. I did a lot of substitutes with what I had.

Provided by mom24boys

Categories     < 60 Mins

Time 50m

Yield 12 serving(s)

Number Of Ingredients 15

3 tablespoons olive oil
1 lb chorizo sausage, no casing
1 1/2 cups finely chopped onions
1/2 cup finely chopped bell pepper, any color
1 cup thinly sliced leek
12 hamburger buns, cut in 1-inch cubes
1 lb medium cheddar, grated
1 lb monterey jack cheese, grated
4 ounces chopped green chilies
16 large eggs, beaten well
2 cups half-and-half
4 dashes tapatio salsa picante hot sauce
1/2 teaspoon salt
1/4 teaspoon fresh ground pepper
3/4 cup sour cream

Steps:

  • Pre-heat oven to 350°F.
  • Grease 2 9x13 pans.
  • In a medium bowl, toss together 1 1/2 cups cheddar and 1 1/2 cups monterey jack cheese. Set aside.
  • In a large skillet, cook chorizo, stirring occasionally.
  • Add all vegetables and saute until tender.
  • Place bread cubes in very large bowl. Add chorizo mixture and green chilis, toss until coated.
  • Add unmixed cheeses in two additions, tossing well each time. Set aside.
  • In a large bowl (kitchen aid bowl), beat eggs, half-and-half, Tapatio, salt and pepper until well mixed and frothy.
  • Poor over bread/chorizo mix and fold until bread is mostly saturated. Turn into prepared pan. Level surface but do not 'smooth'.
  • Bake at 350F for 50 minutes or until evenly puffed.
  • Spread top with sour cream and sprinkle with mixed cheeses.
  • Return to oven and bake 5 -10 minutes or until cheese is melted. Serve.

Nutrition Facts : Calories 809.6, Fat 57.7, SaturatedFat 28.2, Cholesterol 377.3, Sodium 1335.7, Carbohydrate 29.5, Fiber 1.6, Sugar 5.7, Protein 42.4

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