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.

Yield: 6 servings (serving size: 1 wedge, 2 teaspoons chipotle cream, and 1 teaspoon cilantro)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 295
  • Calories from fat: 31%
  • Fat: 10.2g
  • Saturated fat: 2.8g
  • Monounsaturated fat: 4g
  • Polyunsaturated fat: 2.8g
  • Protein: 13.1g
  • Carbohydrate: 42.4g
  • Fiber: 6.2g
  • Cholesterol: 10mg
  • Iron: 3.5mg
  • Sodium: 686mg
  • Calcium: 164mg

Ingredients

  • Cream:
  • 1/4 cup light sour cream
  • 2 teaspoons fresh lime juice
  • 1 teaspoon minced chipotle chile, canned in adobo sauce
  • 1 teaspoon water
  • Tart:
  • 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

Preparation

  1. To prepare cream, combine the first 4 ingredients in a bowl, stirring well. Cover and chill.
  2. Preheat oven to 400°.
  3. 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.
  4. Wipe pan dry with a paper towel. Recoat pan with cooking spray, and set pan aside.
  5. 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.
  6. 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.
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