Fresh Corn Tart with Chipotle Cream

Meatless Soyrizo adds a mildly spicy and earthy flavor, similar to traditional Spanish chorizo. Substitute chorizo, if you prefer. Serve with a green salad.


6 servings (serving size: 1 wedge, 2 teaspoons chipotle cream, and 1 teaspoon cilantro)

Recipe from

Cooking Light

Nutritional Information

Calories 295
Caloriesfromfat 31 %
Fat 10.2 g
Satfat 2.8 g
Monofat 4 g
Polyfat 2.8 g
Protein 13.1 g
Carbohydrate 42.4 g
Fiber 6.2 g
Cholesterol 10 mg
Iron 3.5 mg
Sodium 686 mg
Calcium 164 mg


1/4 cup light sour cream
2 teaspoons fresh lime juice
1 teaspoon minced chipotle chile, canned in adobo sauce
1 teaspoon water
Cooking spray
1 1/2 cups chopped onion
2/3 cup chopped seeded poblano chile
6 ounces meatless Spanish sausage (such as Soyrizo)
3 1/2 cups corn kernels (about 7 ears)
3 garlic cloves, minced
2 cups water
1/2 teaspoon salt
3/4 cup dry polenta
1/2 cup (2 ounces) shredded part-skim mozzarella cheese, divided
2 tablespoons chopped fresh cilantro


To prepare cream, combine the first 4 ingredients in a bowl, stirring well. Cover and chill.

Preheat oven to 400°.

To prepare tart, heat a 10-inch cast-iron skillet over medium-high heat. Coat pan with cooking spray. Add onion to pan; sauté 5 minutes. Add chile to pan; sauté 5 minutes. Remove casings from sausage. Add sausage to pan; sauté 2 minutes, stirring to crumble. Add corn and garlic to pan; sauté 5 minutes or until lightly browned. Remove corn mixture from pan.

Wipe pan dry with a paper towel. Recoat pan with cooking spray, and set pan aside.

Combine 2 cups water and salt in a saucepan over medium-high heat; bring to a boil. Gradually stir in the polenta; cook 5 minutes or until thick, stirring constantly. Remove from heat, and stir in 1 1/2 cups corn mixture. Pour polenta mixture into prepared pan. Sprinkle 1/4 cup cheese evenly over polenta mixture; top with remaining corn mixture. Sprinkle remaining 1/4 cup cheese over top.

Bake at 400° for 25 minutes or until lightly browned. Let stand for 5 minutes, and cut into wedges. Sprinkle with cilantro. Serve with chipotle cream.

Jeanne Kelley,

Cooking Light

August 2007
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