Chipaguazu

• 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

1. Preheat over to 350 degrees F. Remove corn kernels from husk and mix in a blender with the egg yolks, salt, and cream.
2. Beat egg whites to soft peaks.
3. Fold corn mixture into egg whites and gently add mozzarella and baking powder.
4. Pour into 8 buttered and floured 4-ounce ramekins and bake for 30 minutes in a water bath.
5. Unmold onto plates and garnish with cabrales or queso blanco.

corn, eggs, salt, heavy cream, mozzarella, baking powder, cabrales

Taken from www.foodnetwork.com/recipes/chipaguazu-recipe.html (may not work)