Corn Pudding with Cilantro and Chorizo Recipe

Corn Pudding With Cilantro And Chorizo Recipe

Ingredients

Serves 6-8

• 1 tbsp extra-virgin olive oil
• 8 oz. chorizo sausage
• 1 1/4 cups whole milk
• 1/4 cup unsalted butter
• 4 scallions, tips trimmed and coarsely chopped
• 1/4 cup flour
• 1/2 tsp salt
• 1/2 tsp finely ground black pepper
• 4 large eggs
• 1/2 cup coarsely ground yellow cornmeal
• 1 cup cooked sweet corn
• 1/2 cup shredded cheddar cheese
• 2 jalapenos, seeded, stemmed and minced
• 3 tbsp chopped fresh cilantro
• 3 plum tomatoes, seeded and coarsely chopped

Method

1. Preheat the oven to 350 degrees F
2. Generously grease an 8-or 9-inch round cake pan (or, for family-style service, use a gratin or other table-ready dish) with butter and set aside
3. Heat the olive oil in a medium skillet over medium-high heat
4. Add the chorizo and saute until cooked through and lightly browned, about 4-5 minutes
5. Drain sausage on paper towels and set aside
6. Heat the milk in a small saucepan until it just comes to a boil
7. In a large saucepan, heat the butter over medium heat until it’s just melted
8. Add the scallions and cook until just soft, about 2 minutes
9. Stir in the flour
10. Add the hot milk and whisk vigorously until the mixture is well combined
11. Stir in the salt and pepper
12. Remove from the heat and allow the mixture to cool slightly
13. Whisk the eggs together in a measuring cup or small bowl
14. Stir the eggs into the cooled milk mixture
15. Whisk in the cornmeal
16. Fold in the sweet corn, sausage and cheese
17. Stir in half of the jalapeno peppers and half of the cilantro
18. Spoon the mixture into the prepared cake pan and bake for 25-30 minutes, until lightly browned and set in the center
19. In the meantime, combine the remaining jalapeno pepper, cilantro and plum tomatoes in a small bowl
20. Remove the corn pudding from the oven and allow to cool slightly to cut into wedges
21. Serve with the tomato mixture

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