Recipe courtesy of Alex Garcia
Chipaguazu
Getting reviews...
- Total: 50 min
- Prep: 20 min
- Cook: 30 min
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 200
- Total Fat
- 11 g
- Saturated Fat
- 6 g
- Carbohydrates
- 20 g
- Dietary Fiber
- 2 g
- Sugar
- 7 g
- Protein
- 9 g
- Cholesterol
- 126 mg
- Sodium
- 148 mg
- Total: 50 min
- Prep: 20 min
- Cook: 30 min
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 200
- Total Fat
- 11 g
- Saturated Fat
- 6 g
- Carbohydrates
- 20 g
- Dietary Fiber
- 2 g
- Sugar
- 7 g
- Protein
- 9 g
- Cholesterol
- 126 mg
- Sodium
- 148 mg
Ingredients
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.
