Chipaguazu

Directions

1. 1
   Preheat over to 350 degrees F. Remove corn kernels from husk and mix in a blender with the egg yolks, salt, and cream.
2. 2
   Beat egg whites to soft peaks.
3. 3
   Fold corn mixture into egg whites and gently add mozzarella and baking powder.
4. 4
   Pour into 8 buttered and floured 4-ounce ramekins and bake for 30 minutes in a water bath.
5. 5
   Unmold onto plates and garnish with cabrales or queso blanco.