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Corn Custard with Chorizo and Mushrooms

['Butter for greasing baking dish', '2 tablespoons olive oil', '1/2 pound Spanish chorizo (cured spiced pork sausage), casing discarded and sausage quartered lengthwise, then cut crosswise into 1/3-inch-thick slices', '3/4 pound cremini mushrooms, trimmed and thinly sliced', '1 tablespoon finely chopped fresh jalapeño chile including seeds', '2 (10-ounce) packages frozen corn kernels, thawed (4 cups)', '4 ounces cream cheese, softened', '1/3 cup yellow cornmeal (not coarse)', '2 tablespoons sugar', '6 large eggs', '1 cup whole milk', '3/4 teaspoon salt', '6 scallions, finely chopped (1 cup)', '1/2 pound Monterey Jack cheese, coarsely grated (2 1/2 cups)', 'an 11- by 7- by 2-inch shallow baking dish (2-quart capacity)']

Put oven rack in middle position and preheat oven to 375°F. Lightly butter baking dish.
Heat 1 tablespoon oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then sauté chorizo, stirring occasionally, until browned, 6 to 8 minutes. Transfer with a slotted spoon to paper towels to drain briefly, then transfer chorizo to baking dish. Reserve fat in skillet.
Add remaining tablespoon oil to fat in skillet and heat over moderately high heat, then sauté mushrooms, stirring occasionally, until liquid mushrooms give off is evaporated and mushrooms are browned, about 8 minutes. Add chile and sauté, stirring, until softened, about 1 minute. Transfer to baking dish with chorizo.
Purée 2 cups corn with cream cheese, cornmeal, and sugar in a food processor until as smooth as possible (mixture will still be grainy).
Whisk together eggs, milk, and salt in a large bowl until combined well. Whisk in corn purée, scallions, 1 1/2 cups cheese, and remaining 2 cups corn until combined. Pour mixture into baking dish and sprinkle evenly with remaining cup cheese.
Bake until puffed, set, and golden, 50 minutes to 1 hour. Cool slightly before serving. Serve warm or at room temperature.

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