1/2 cup of chopped scallions
2 tablespoons of all-purpose flour
2 tablespoons of grated Parmesan cheese
1 tablespoon of butter
3 eggs
1 can of corn
Salt and black pepper to taste
Accessories
Individual molds with a capacity for 3/4 cup
1/2 cup of chopped scallions
2 tablespoons of all-purpose flour
2 tablespoons of grated Parmesan cheese
1 tablespoon of butter
3 eggs
1 can of corn
Salt and black pepper to taste
Accessories
Individual molds with a capacity for 3/4 cup
1
Beat the whites until stiff and reserve
Grease the molds with half a tablespoon of butter
2
In a pan, melt another half of the butter, add the corn, scallions, salt, and black pepper, and simmer for five minutes
3
In a bowl, mix the yolks and flour, beating well
Add the corn and one tablespoon of grated Parmesan cheese, mixing well
Beat well
Add the whites, mixing lightly
4
Place in molds, dust with the remaining Parmesan cheese, and bake
Bake at high temperature for 20 minutes or until it rises and browns
Remove from oven and serve immediately as an appetizer.
