"1 can of green corn (210g) drained"
"1/3 cup of creamed milk"
"4 beaten eggs"
"1/2 cup of grated cheese (Minas-type half-cured)",
"1/2 large bell pepper, diced"
"Salt and black pepper to taste"
"Sour cream or yogurt"
"Chopped green onions and tomatoes (for garnishing)"
"1 can of green corn (210g) drained"
"1/3 cup of creamed milk"
"4 beaten eggs"
"1/2 cup of grated cheese (Minas-type half-cured)",
"1/2 large bell pepper, diced"
"Salt and black pepper to taste"
"Sour cream or yogurt"
"Chopped green onions and tomatoes (for garnishing)"
Preheat the oven to a moderate temperature (170°C)
Grease 6 small ceramic cups with capacity for 1/2 cup each
Briefly pulse the corn in a blender without making it into a puree
Place the mixture in a medium bowl
Add the eggs, creamed milk, cheese, bell pepper, salt, and black pepper
Mix well
Distribute the mixture evenly among the prepared cups
Cover each one with aluminum foil or parchment paper and place in a baking dish with hot water up to halfway through the cups
Bake in a water bath for 25-30 minutes or until firm
Remove from the baking dish and let cool for 5 minutes
Carefully remove the foil and unmold onto warm plates or a serving platter
Garnish with a little sour cream or yogurt, chopped green onions, and tomatoes
Serve in 6 portions.
