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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 8 |
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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.
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