CHIPAGUAZU
Steps:
- 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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Haji Rehman
[email protected]This recipe looks amazing! I can't wait to try it.
Sharill Green
[email protected]I'm allergic to corn, so I'm disappointed that this recipe uses cornmeal.
Mukeh Amara
[email protected]I'm not sure about this recipe. It seems like there are a lot of ingredients and steps involved.
Abigail Mclean
[email protected]This recipe seems a bit complicated, but I'm willing to try it because it looks so delicious.
Nicholas Donahue
[email protected]I'm always looking for new and exciting recipes and this one definitely fits the bill. It's unique, flavorful, and sure to impress your guests.
Zaman muhammad
[email protected]I made this for a potluck and it was a huge success. Everyone loved it and asked me for the recipe.
Agha Saab
[email protected]I'm from Paraguay and I can tell you that this recipe is authentic. It brought back memories of my childhood.
Syeda Saima
[email protected]This was my first time making chipaguazu and it was easier than I thought. The hardest part was finding the right cheese, but other than that it was a breeze.
Mostafa Waled
[email protected]I followed the recipe exactly and it turned out perfectly. My family loved it!
John Vary
[email protected]I'm not normally a big fan of corn-based dishes, but this chipaguazu changed my mind. It was creamy, flavorful, and the perfect comfort food for a cold night.
Lutfa Akter
[email protected]This chipaguazu recipe was a hit at my dinner party! The combination of sweet corn, cheese, and beef was delicious and comforting.