500 g of fresh corn kernels roughly chopped
1 cup of finely chopped onion
1 cup of cream
1 tablespoon of lemon juice
3 tablespoons of butter at room temperature
1 cup of milk
3 eggs
1 cup of flour
3/4 cup of all-purpose flour
1 teaspoon of baking soda
1 teaspoon of active dry yeast
1/2 teaspoon of salt
1 cup of grated cheddar cheese or prato cheese
1 1/4 cups of cooked green corn
500 g of fresh corn kernels roughly chopped
1 cup of finely chopped onion
1 cup of cream
1 tablespoon of lemon juice
3 tablespoons of butter at room temperature
1 cup of milk
3 eggs
1 cup of flour
3/4 cup of all-purpose flour
1 teaspoon of baking soda
1 teaspoon of active dry yeast
1/2 teaspoon of salt
1 cup of grated cheddar cheese or prato cheese
1 1/4 cups of cooked green corn
Spread the corn in a refrigerator-safe dish with a 20 cm diameter and an 8 cm height
Cover with plastic wrap, leaving a small opening
Place in the microwave at high power for 5 minutes
Drain off about 1 tablespoon of excess fat
Add the onion and return to the microwave for another 3-5 minutes or until the corn is cooked through
Stir halfway through cooking time. Reserve
Mix the cream with lemon juice
Combine the butter, milk, eggs, and mix until smooth
Gradually add the flour, baking soda, yeast, and salt, mixing well after each addition
Add the corn, cheese, and cooked green corn, and mix well
Transfer to the same refrigerator-safe dish used for the corn preparation
Microwave on medium power for 15 minutes or until a toothpick inserted comes out clean
Let stand for 10 minutes before serving.
