Ingredients
- 8 ears corn
- 5 eggs, separated
- Pinch salt
- 1/2 cup heavy cream
- 1/4 cup mozzarella, shredded
- 1/2 teaspoon baking powder
- 1/4 cup cabrales or queso blanco, for garnish
Directions
Preheat over to 350 degrees F. Remove corn kernels from husk and mix in a blender with the egg yolks, salt, and cream. Beat egg whites to soft peaks. Fold corn mixture into egg whites and gently add mozzarella and baking powder. Pour into 8 buttered and floured 4-ounce ramekins and bake for 30 minutes in a water bath. Unmold onto plates and garnish with cabrales or queso blanco
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