Homemade Chorizo Sweet Corn Jalapeño + Zucchini Bake
Homemade Chorizo Sweet Corn Jalapeño + Zucchini Bake is a recipe that'll have you begging for seconds! It's the perfect balance of a spicy, savory and sweet with bold sharp cheddar, seeded jalapeño, garlic, homemade chorizo, and sweet corn.
Servings: 6 servings
Ingredients
Homemade Chorizo
- 1 lbs ground pork
- 1½ tablespoon ground paprika
- 1½ tablespoon ground cumin
- 2 tablespoon chili powder *Optional: if you have it, I love adding an extra teaspoon of chipotle chili powder to add a hint of a smokey chipotle chili flavor.
- 2 teaspoon dried oregano
- 1 pinch cinnamon
- 1 pinch nutmeg
- 1½ teaspoon maldon sea salt flakes
- 2 cloves fresh garlic, minced
- ¼ cup white vinegar
- 1 jalapeño, finely diced with seeds
- 2 stems green onion, sliced thin
Homemade Chorizo Sweet Corn Jalapeño + Zucchini Bake
- 2 zucchini, sliced in thin ⅛ rounds
- maldon sea salt flakes
- 1 lbs cooked chorizo
- 5 eggs
- 3 egg yolks
- 1½ cups milk *I have used fat free and whole milk for this recipe and both work nicely.
- 2 cloves fresh garlic, minced
- 1 teaspoon onion powder
- ¼ teaspoon fresh ground pepper
- 2-3 husks fresh corn of the cobb (or one 15oz can, fresh sweet corn tastes a bit sweeter to me though).
- 1 block Cabot Vermont Sharp Cheddar Cheese, grated 1 block = 6oz
- cilantro (for topping)
Instructions
Homemade Chorizo: *you can also use premade chorizo for this!
- 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).
Homemade Chorizo Sweet Corn Jalapeño + Zucchini Bake
- 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).
- In a medium bowl, whisk together eggs + yolks, milk, fresh minced garlic, onion powder, and ground pepper.
- 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!
Nutrition
Serving: 1serving