Chipaguazu

Total Time:
50 min
Prep:
20 min
Cook:
30 min

Yield:
8 servings

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.


CATEGORIES:
View All

YOU MIGHT ALSO LIKE
Loading review filters...
BROWSE REVIEWS BY KEYWORD