Corn, Leek and Chorizo Gratin Recipe

Corn, as the famous song lyric goes, is "as high as an elephant's eye" at this time of year and is omnipresent on menus.

Sweet, succulent, inexpensive and infinitely versatile, no wonder it is so popular! The ears can be boiled or grilled over hot coals, and the kernels can be scraped from the cobs and either pan-fried or included in savory puddings.

The Corn, Leek and Chorizo Gratin featured here is a delectable way to use this summer staple.

Diced chorizo, the slightly spicy Spanish sausage, fresh corn kernels, and chopped leeks are sauteed, then combined with a custard made with eggs, half and half, and sour cream. Grated Gruyere and fresh chopped parsley provide more notes of flavor.

The gratin, when baked, boasts a golden crust, and beneath lies pale yellow, creamy custard studded with bits of sausage, corn and leeks.

This dish would make a fine side to such main courses as barbecued chicken, grilled steaks, or sauteed pork chops.

Two friends, who tasted the gratin as I was testing it, had different ideas.

One thought it would make an excellent brunch entree, while the other declared that she would offer it with a salad for lunch.

However you serve it, don't expect leftovers!

Corn, Leek and Chorizo Gratin Recipe

Serves 8

Ingredients

Preparation

Arrange a rack at center position and preheat oven to 350 F. Butter a 9- x 13- inch baking dish.

Heat oil in a large, heavy skillet over medium heat. When hot, add chorizo and saute until lightly browned, 3 to 4 minutes. Remove with a slotted spoon to drain on paper towels. To the same skillet add corn and leeks. Cook, stirring often and adding more oil if needed, until leeks and corn are softened, 8 to 10 minutes.

In a large bowl whisk eggs, half-and-half, and sour cream together. Add the chorizo, the corn mixture, 1 cup of the cheese, and chopped parsley; mix well. Stir in 1/2 teaspoon salt and 1/4 teaspoon pepper. Transfer this mixture to the baking dish and sprinkle with remaining cheese.

Bake until gratin is golden on top and a knife inserted into the center comes out clean, about 35 minutes. Remove and let rest 10 minutes. (Gratin can be prepared 6 hours ahead; cool, cover and refrigerate. Bring to room temperature and reheat in a preheated 350 degree oven until hot, 15 to 20 minutes.)

Garnish the center of the gratin with parsley sprigs.

Note: Chorizo is a highly seasoned pork sausage available in both Spanish and Mexican varieties. For this recipe, use the Spanish type (made with smoked pork and already cooked), not the Mexican one (prepared with fresh pork). Wellshire chorizo, available at Whole Foods, works well.

(Betty Rosbottom is a cooking school director and author of "Sunday Soup: A Year's Worth of Mouth-Watering, Easy-to-Make Recipes ," Chronicle Books, 2008.)

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(c) 2009, Betty Rosbottom. Distributed by Tribune Media Services Inc.