Cornbread Stuffing with Esquites

cooking.nytimes.com

Catherine

3 pounds cornbread (store-bought or homemade), cut into small (about ¾-inch) pieces, 14 to 16 cups

1 pound fresh chorizo, casings removed if needed

¾ cup unsalted butter (12 tablespoons), plus more for the pan, softened, if needed

2 large yellow onions, chopped

3 large poblano chiles, stemmed, seeded and chopped (12 to 14 ounces)

1 to 3 jalapeños, stemmed and chopped

5 garlic cloves, finely chopped

2 pounds frozen (thawed) corn kernels (about 6 cups)

1 tablespoon finely chopped fresh sage (or 1½ teaspoons dried sage)

2 teaspoons finely chopped fresh thyme (or 1 teaspoon dried thyme)

4 teaspoons kosher salt (such as Diamond Crystal) or 2½ teaspoons fine salt

3 large eggs, beaten to blend

4 cups turkey stock or low-sodium chicken broth

⅓ cup mayonnaise (or more butter, softened), for the pan

1 cup crema or crème fraîche (or sour cream thinned with 2 to 3 tablespoons milk), cold

1 cup crumbled queso fresco (4 ounces)

Chopped chile de árbol, red pepper flakes or hot paprika, for serving

Note: Ingredients may have been altered from the original.

Directions at cooking.nytimes.com

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