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