Well, I did not get to dress up as a potato today, so clearly my Wednesday was not as interesting as some. Actually, it wasn't all that interesting at all. But here's the recipe I made for dinner tonight. It wuz good....
Chorizo Corn Pudding
4 ears corn (husked & cleaned)
1 cup milk
1/4 c. flour
1 tsp. baking powder
1/2 onion, chopped
mushrooms, sliced (to taste; I used about 1 cup)
1/2 lb chorizo
1 egg, beaten
1 cup grated cheese (or more; there's no such thing as too much cheese)
salt (to taste)
freshly ground pepper (to taste -- use lots!)

Preheat oven to 350. Butter a small or medium casserole and set aside.
Fry chorizo in medium-sized frying pan until done. Remove, let cool. Drain off most of the grease. Saute onion about 5 min. then add mushrooms and saute until most of the liquid has cooked off. Set aside to cool. When chorizo is cool enough to handle, slice and add to onion/mushroom mix.
Cut kernels off corn cobs. Place half the corn in food processor with milk, flour, and baking powder. Blend until smooth.
Grate cheese. I used a combo of provolone, manchego, and smoked gouda. I think any blend of sharp and/or smoky cheeses would work well.
In bowl, combine remaining corn with puree, beaten egg, cheese, salt, pepper, and chorizo mix.
Pour into greased casserole and bake 1 hour or until knife tests clean.
Note: this is a variation on a recipe that was in today's N&O, which said to bake for 45 min. But mine was still a bit wet at 45 min. so I'm thinking you'll wanna maybe check at 45 but probably expect it to take an hour or so.