Gotta toot my horn over corn, corn, corn! While thumbing through my recent issue of Better Homes & Garden, I spotted a Zucchini-Chorizo Sweet Corn Bake recipe by fellow food bloggers Matt and Naomi Robinson, and decided then and there I needed to make this—with several alterations. With peak seasonal produce as the stars of the show, I figured you can’t go wrong.
And corn is one of those main characters. This year is outstanding for both the white and yellow varieties at our local farm stand. And at 5 for $1, it’s a steal! I’m trying to make as many recipes utilizing the sweet veggie (see recent posts Spicy Corn Chowder, Campanelle with Sweet Corn, Tomatoes and Basil) as possible while the getting is good.
Plus, we all know zucchini is currently busting out of everyone’s garden, so here’s another unique way to incorporate it. If your zucchini aren’t the same width all the way from top to bottom, slice away the bulbous portions, then use a mandoline to make even slices. Each zucchini should yield 4 similar sized planks (minus the bulbous outer edges) and fit perfectly into two layers of an 8 x 8-inch square baking dish. Save any leftover pieces for another recipe.
I indicate to salt/blot both sides of the planks instead of just one. Yes, it adds an additional 20 minutes to your game plan, but this ensures removal of extra moisture to prevent your finished dish from being too runny—although there will be some pooling in the bottom of the casserole dish. (I reduced the amount of milk from 1 1/2 cups down to just one cup to additionally tighten the end product.)
A bit of chorizo (OK, 1 pound) tilts the dish in a hearty direction, and the long hots make for a nice visual presentation. For those with more adventurous palettes (hello!), they can slice off as much as desired; and for the others, they can omit it altogether—a win, win.
This easily serves 4-6 as a main entrée, or 8-10 if served at a potluck. Toot, toot!
Zucchini-Chorizo Sweet Corn Bake
- Butter, for baking dish
- 2 large zucchini, sliced lengthwise into 1/4-inch-thick ribbons (8 planks)
- 1 tsp. kosher salt, divided
- 1 lb. uncooked ground chorizo
- 4 eggs
- 2 egg yolks
- 1 cup whole milk
- 1 tsp. garlic powder
- 1 tsp. onion powder
- ½ tsp. black pepper
- 3 ears fresh corn off the cob
- 8 oz. shredded sharp white cheddar cheese
- ½ cup grated Parmesan cheese
- 2 long hot peppers, make several small slits around the pepper
- Preheat oven to 350°F. Lightly butter a 2-quart square baking dish. Place zucchini on a rack in the sink or rimmed baking sheet. Sprinkle with 1/2 tsp. kosher salt. Let stand 20 minutes. Blot dry with paper towels. Turn each plank and repeat.
- Meanwhile, heat a 10-inch skillet over medium. Add chorizo. Cook and stir 5 to 7 minutes until cooked through. Drain on a paper towel lined plate.
- In a large bowl whisk together eggs, yolks, milk, garlic powder, onion powder, and 1/2 tsp. black pepper.
- Spread half of the chorizo in an even layer in buttered dish. Top with half the zucchini, corn, and cheeses. Pour half the egg mixture on top.
- Repeat layers. Top with 2 long hot peppers.
- Bake, uncovered, 40 minutes or until just set and top begins to turn golden brown.
- IMPORTANT: Let stand 10 minutes before serving.