Corn Custard with Chorizo and Mushrooms recipes

Corn Custard with Chorizo and Mushrooms recipes
14 Ingredients
  • butter
  • 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)
Nutrition
556
28% daily value
8 servings
                                       
                                            gluten-​free
     

Fat

56% 37

Saturated

86% 17

Trans

- 0

Monounsaturated

- 13

Polyunsaturated

- 4

Carbs

11% 32

Carbs (net)

- 30

Fiber

11% 3

Sugars

- 9

Sugars, added

- 3

Protein

51% 25

Cholesterol

74% 223

Sodium

29% 686

Calcium

40% 401

Magnesium

12% 50

Potassium

14% 662

Iron

12% 2

Zinc

31% 3

Phosphorus

67% 466

Vitamin A

29% 258

Vitamin C

3% 3

Thiamin (B1)

20% 0

Riboflavin (B2)

56% 1

Niacin (B3)

32% 5

Vitamin B6

24% 0

Folate equivalent (total)

17% 69

Folate (food)

- 76

Folic acid

- 12

Vitamin B12

48% 1

Vitamin D

525% 79

Vitamin E

11% 2

Vitamin K

24% 29

Sugar alcohols

- 0

Water

- 196
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