Oaxacan Corn and Chorizo Gratin

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A comforting baked dish featuring sweet corn, spicy chorizo, and melty cheese, inspired by Oaxacan home cooking. This mexican-inspired one pot ready in about 50 minutes pairs fresh corn kernels, chorizo, onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 30 min Serves 6 Mexican cuisine 420 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 375°F (190°C). Butter a 9-inch baking dish.
  2. Step 2: Heat 1 tbsp butter in a medium skillet over medium heat. Cook 1/2 cup diced onion until soft, about 5 minutes. Add 2 minced garlic cloves and cook for 1 minute until fragrant.
  3. Step 3: Add 8 oz sliced chorizo to skillet and cook until browned, about 5 minutes. Remove from heat.
  4. Step 4: In a small saucepan, melt 1 tbsp butter over medium heat. Whisk in 2 tbsp flour for 1 minute. Gradually whisk in 1/2 cup heavy cream until thickened, about 3 minutes. Season with 1/4 tsp paprika, 1/2 tsp salt, and 1/4 tsp black pepper.
  5. Step 5: Layer 1 cup corn kernels, chorizo mixture, and 1/2 cup Monterey Jack cheese in the baking dish. Repeat with remaining corn, chorizo, and 1/2 cup Monterey Jack.
  6. Step 6: Top with remaining 1/2 cup cheddar cheese. Pour cream sauce evenly over the top.
  7. Step 7: Bake for 25-30 minutes until golden brown and bubbling.

Equipment for this recipe

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Frequently asked questions

How long does Oaxacan Corn and Chorizo Gratin take to make?

Total time is about 50 minutes (20 min prep + 30 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Oaxacan Corn and Chorizo Gratin?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep fresh corn kernels from drying out.

Can I substitute ingredients in Oaxacan Corn and Chorizo Gratin?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Oaxacan Corn and Chorizo Gratin for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Oaxacan Corn and Chorizo Gratin?

Mexican one pot like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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