Recipe courtesy of Alex Garcia

Chipaguazu

  • Total: 50 min
  • Prep: 20 min
  • Cook: 30 min
  • Yield: 8 servings
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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

  1. 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.