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2 Reviews |  By MsPia

I got this recipe from a box of Bouillon cubes from Argentina. My daughter and I loved it. We ate it as a side dish for milanesas. I hope you will enjoy it as much as we did.

Recipe #289756

When I first saw this recipe in Paul Prudhomme's cookbook, I was intrigued by it immediately because it did not occur to me to actually brown the corn to caramelize. Corn goes from non sweet to sweet - what magic! And I was also intrigued by his use of evaporated milk and eggs in the end. I've made this recipe many times and each time I make this, I am amazed by the transformation corn goes through. I've adapted the use of eggs and evaporated milk in other recipes and eggs used this way bring out the richness of many dishes. This dish is not for the diet conscious. It may look like lots of steps, but once you begin this recipe, you will find that most of the steps are stirring.

Recipe #206062

From Copy Cat Recipe. Here's another...My Daughter loves this!! I have a feeling I'll be making this often:O)

Recipe #156352

These are a family-favorite they fry up light and so fluffy, a must drizzled pancake or maple syrup on top, servings is only estimated it will depend on how much the batter you drop from the spoon --- these can also be made in a deep-fryer with oil heated to 365°F :)

Recipe #194819

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