by Betty Rosbottom

Corn, Leek and Chorizo Gratin  Recipe
Corn, Leek and Chorizo Gratin

The Corn, Leek and Chorizo Gratin recipe featured here is a delectable way to use corn.

Diced chorizo, 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.

This Corn, Leek and Chorizo Gratin gratin, when baked, boasts a golden crust, and beneath lies pale yellow, creamy custard studded with bits of sausage, corn and leeks.

This gratin recipe makes 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

    Prep Time: 20 minutes

    Cook time: 50 minutes

    Yield: Serves 8

Corn, Leek and Chorizo Gratin Recipe Ingredients

    Butter for greasing baking dish

    3 tablespoons olive oil plus extra if needed

    8 ounces chorizo, cut into 1/2 inch cubes (see note)

    5 cups fresh corn kernels (5 to 6 large ears)

    2 cups chopped leeks, white and light green parts only (3 to 4 medium leeks)

    4 large eggs

    1 1/2 cups half-and-half

    1/2 cup sour cream

    Kosher salt and freshly ground black pepper

    1 1/2 cups (about 6 ounces) grated Gruyere cheese, divided

    2 tablespoons chopped flat leaf parsley plus 1 to 2 parsley sprigs for garnish

Corn, Leek and Chorizo Gratin Recipe Directions

    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.

    (This Corn, Leek and Chorizo Gratin Gratin recipe 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 ".


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Corn, Leek & Chorizo Gratin Recipe

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