Chipaguazu

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

Yield:
8 servings

CATEGORIES
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.

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

    Thank you! your flag was submitted.