Indulge in a culinary journey with "Corn Custard with Chorizo and Mushrooms" - a delightful fusion of flavors and textures. This savory dish combines the sweetness of corn, the smokiness of chorizo, and the earthy notes of mushrooms, all enveloped in a creamy custard base. Experience a burst of flavors in every bite, perfectly balanced with a hint of spice from the chorizo and the aromatic essence of the mushrooms. Explore the versatility of this recipe by discovering three variations: the original "Corn Custard with Chorizo and Mushrooms," the vegetarian-friendly "Corn Custard with Mushrooms and Goat Cheese," and the seafood delight "Corn Custard with Shrimp and Bell Peppers." Each variation offers a unique taste experience, catering to diverse preferences and dietary choices. Embark on this culinary adventure and discover your favorite version of this delectable corn custard dish.
Here are our top 4 tried and tested recipes!
CORNBREAD-CHORIZO STUFFED MUSHROOMS
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.
CORN CUSTARD WITH CHORIZO AND MUSHROOMS
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
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.
CREAMY CORN CUSTARD
I make this custard all summer long! When I serve it to guests, I try to make them guess the secret ingredient. Not many guess corn, so it's a fun surprise. -Margee Berry, White Salmon, Washington
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 8 servings.
Number Of Ingredients 12
Steps:
- Place cream, sugar and brown sugar in a small saucepan. Cook and stir over medium heat until sugars are dissolved. Cut corn from cobs; add corn to saucepan. Cook and stir over low heat for 5 minutes, stirring occasionally. Remove from heat; cover and let stand 10 minutes. Transfer corn mixture to a blender; cover and process until pureed. Strain through a fine-mesh strainer into a small bowl; set aside., In a large saucepan, sprinkle gelatin over cold water; let stand 1 minute. Heat and stir over low heat until gelatin is completely dissolved. Stir in milk and strained corn mixture. Pour into eight 4-oz. ramekins or custard cups. Refrigerate, covered, until set, 5 hours or overnight., In a small bowl, combine berries, lemon zest and juice. Sprinkle custards with raw sugar; top with berries and mint.
Nutrition Facts : Calories 289 calories, Fat 23g fat (14g saturated fat), Cholesterol 71mg cholesterol, Sodium 36mg sodium, Carbohydrate 18g carbohydrate (14g sugars, Fiber 1g fiber), Protein 5g protein.
CHEF JOHN'S CREAMY CORN CUSTARD
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
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
Tips:
- Mise en place: Before you start cooking, make sure you have all your ingredients and equipment ready. This will help you stay organized and avoid scrambling during the cooking process.
- Use fresh, high-quality ingredients: The quality of your ingredients will greatly impact the final dish. Use fresh, ripe corn, flavorful chorizo, and meaty mushrooms for the best results.
- Don't overcook the corn: Corn kernels should be tender but still have a slight bite to them. Overcooked corn will become mushy and lose its flavor.
- Use a heavy-bottomed skillet: A heavy-bottomed skillet will help distribute heat evenly and prevent the custard from burning.
- Cook the custard over low heat: Low heat will help the custard cook slowly and evenly, preventing it from curdling.
- Stir the custard frequently: Stirring the custard frequently will help prevent it from sticking to the bottom of the skillet and ensure that it cooks evenly.
- Season the custard to taste: Season the custard with salt, pepper, and other herbs and spices to your liking.
- Serve the custard immediately: Corn custard is best served immediately after it is cooked. This will ensure that it is warm and creamy.
Conclusion:
Corn custard with chorizo and mushrooms is a delicious and versatile dish that can be enjoyed for breakfast, lunch, or dinner. It is easy to make and can be tailored to your own taste preferences. With its creamy texture, savory flavors, and colorful appearance, this dish is sure to be a hit at any table. So next time you are looking for a quick and easy meal, give this recipe a try!
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