1/2 cup chopped scallions
2 tablespoons all-purpose flour
2 tablespoons grated Parmesan cheese
1 tablespoon 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 chopped scallions
2 tablespoons all-purpose flour
2 tablespoons grated Parmesan cheese
1 tablespoon butter
3 eggs
1 can of corn
Salt and black pepper to taste
Accessories:
Individual molds with a capacity for 3/4 cup
Beat the egg whites until stiff and reserve
Grease the molds with half a tablespoon of butter
In a skillet, combine the remaining butter, corn, scallions, salt, and pepper, and cook for five minutes
In a bowl, mix the yolks and flour well
Add the corn and one tablespoon of Parmesan cheese, and mix well
Mix thoroughly
Add the egg whites, mixing lightly
Place in the molds, sprinkle with the remaining Parmesan, and bake in the oven
Bake at high temperature for 20 minutes or until puffed and golden
Remove from the oven and serve immediately as an appetizer.
