2 cans of corn
1 can of cream of milk
Salt and black pepper to taste
4 eggs
2 cans of corn
1 can of cream of milk
Salt and black pepper to taste
4 eggs
Open the cans of corn and drain completely. Reserve
Place the corn in a blender and blend until it is roughly textured
If necessary, add a little water to the spoonfuls
Transfer to a mixer bowl and add cream of milk
Season with salt and pepper and blend at low speed
Add the egg yolks one by one and blend until they are fully incorporated. Reserve
Beat the egg whites until fluffy and, with a spoon, mix them delicately into the corn mixture
Pour into individual, buttered molds and bake in the oven until it is puffed and lightly golden
Serving immediately.
