Ingredients
2 C fresh corn kernels
2 eggs
½ C butter, melted
1 t salt
large pinch of baking powder
1 C sour cream
1 or 2 chipotle peppers in their adobe sauce
½ C corn flour (Maseca)
1 C grated cheese (ideally Manchego)
2 C fresh corn kernels
2 eggs
½ C butter, melted
1 t salt
large pinch of baking powder
1 C sour cream
1 or 2 chipotle peppers in their adobe sauce
½ C corn flour (Maseca)
1 C grated cheese (ideally Manchego)
Preheat oven to 175. Coat a baking dish with cooking spray or butter and set aside. Combine 1 ½ C of corn, eggs, butter, salt and baking powder in a blender/food processor. Blend until smooth. Transfer to a mixing bowl and add the sour cream and corn flour. Stir until blended and then add the cheese, peppers and the remaining corn. Pour mixture in the baking dish and bake until just browning on top.
It's fun and challenging to cook with what's available and the produce is so much fresher than anywhere else. Our family loves them!
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