Homemade Chorizo Sweet Corn Jalapeño + Zucchini Bake

This easy, cheesy Homemade Chorizo Sweet Corn Jalapeño + Zucchini Bake is layered with lots of my favorite naturally aged (AND naturally LACTOSE-FREE + GLUTEN-FREE [intolerants rejoice]) Cabot Vermont Sharp Cheddar Cheese, this versatile and budget friendly bake is perfect for any breakfast brunch or delicious dinner.

Ready to BINGE on brunch? This easy, cheesy Homemade Chorizo Sweet Corn Jalapeño + Zucchini Bake is my new obsession, introduced to me by my lovely sister in law, Jenna. She actually prepared this recipe for me back in May, and here we are in September, and I’m STILL salivating.

 I received free samples of Cabot Cheese mentioned in this post. 
By posting this recipe I am entering a recipe contest sponsored by Cabot Cheese
and I am eligible to win prizes associated with the contest. 
I was not compensated for my time.

I favor Cabot so much that I could not resist the opportunity to enter myself in their Cabot Creamery Cheese competition #CabotBudgetMeals. And to my pleasant surprise, Cabot honors their fellow beloved cheese supporters with a decadent box of cheddar, of which I woke up to on my doorstep. I must admit, it felt like Christmas. With a nutty, bold taste of cheesy extra sharp cheddar, this recipe is laced with spice from seeded jalapeño peppers, fresh green onion + garlic, homemade chorizo and chili powder. The sweet corn and cheddar add the perfect balance, begging you to ask for seconds.

Here's a bit of the cheese backstory... Cabot is a cooperative owned by 800 farm families throughout New England & New York and 100% of profits go back to the farmers. In addition to a full line of amazing cheeses, Cabot makes Greek yogurt, sour cream, cottage cheese, butter and whey protein.

How to make Homemade Chorizo Sweet Corn Jalapeño + Zucchini Bake

{printable version with measurements below}

Jump to Recipe

• I like to start with the zucchini because the more water you can draw out of them, the better! Slice zucchini in thin rounds and lay them out in a single layer on a clean kitchen towel, or on paper towels. Pat them dry and then sprinkle sea salt flakes over them to help draw the water out. Set them aside for a minimum of 30 minutes* (this is usually when I make the chorizo and prep the rest of the ingredients).

• Preheat oven to 350°F and lightly grease a large casserole dish (or two 10" pie dishes).

Homemade Chorizo:

• In a medium size mixing bowl, mix together ground pork and white vinegar, then add; paprika, cumin, chili powder, oregano, cinnamon, nutmeg, sea salt, garlic, jalapeño, and green onion until fully combined.

• Add chorizo mixture to a nonstick skillet over medium-high heat, breaking it up with a spatula until fully cooked through (about 8-10 minutes). Then set aside.

• In a medium bowl, whisk together eggs + yolks, milk, fresh minced garlic, onion powder, and ground pepper.

• Grate 1 block of Cabot's Vermont Sharp cheddar cheese.

• Slice corn off the cobb.

• Evenly spread about ½ of your chorizo to your greased baking dish and pour a thin, even layer of your egg mixture over it. Top with ½ your zucchini rounds, corn, and grated cheddar cheese. Repeat with the remainder of your chorizo, egg, corn, and zucchini.

• Bake 30-40 minutes until the top begins to turn to a golden crisp brown. *My oven bakes this in about 32 minutes when the convection fan is on and closer to 40 minutes without the fan.
  

• Let it cool for 10-15 minutes before cutting into it. Top with cilantro and ENJOY!