Fortuna Cooks

Some of the corn kernels are pureed to form custard for the chorizo and vegetables in this satisfying, very flavorful casserole.

What you need:

8 ounces chorizo sausage, diced
1 ¼ cups coarsely chopped onion
1 cup coarsely chopped green pepper
1 tsp finely minced jalapeno chile
½ teaspoon dried oregano
1 teaspoon ground cumin
3 cups fresh corn kernels
1 ½ cups dried plum tomatoes
2 eggs
½ cup soar cream
1 cup grated sharp cheddar cheese
3 tablespoons coarsely chopped cilantro
Salt and pepper to taste

What to do:

1. In a 12-inch nonstick skillet, sauté the chorizo over medium-high heat, stirring frequently, until the sausage begins to brown. Remove with a slotted spoon to drain on paper towels and set aside.
2. Add the onion to the skillet with whatever fat remains in the skillet (about 1 or 2 tablespoons) and stir frequently for 1 minute. Add the green pepper, chile, oregano, cumin, salt, and pepper, and sauté for about 4 minutes. Add 2 cups of the corn kernels, return the chorizo to the pan, and continue to cook 1 or 2 minutes more. Add the tomatoes, remove the skillet from the heat, and set aside to cool slightly.
3. Heat the oven to 400 degrees. Butter a 2 1/2-quart oven to table baking dish. In the bowl of a food processor, beat the eggs along with the remaining cup of corn kernels, until pureed. add the sour cream and 1/2 cup of the cheddar cheese, and pulse until combined. Stir in the cilantro and add additional salt and pepper if needed.
4. Transfer the vegetables to the prepared baking dish and pour the egg mixture over them. Sprinkle the remaining cheese over the top and bake for about 25 minutes, or until the cheese is melted and slightly golden. Serve hot.

Makes 4-6 servings

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