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Step 1
1 Position a rack in the middle of the oven and preheat to 400 degrees
Step 2
2 Grease the ramekins with butter and place on a baking sheet
Step 3
3 Discard the husks and all silk of the corn
Step 4
4 Using a sharp knife, cut the kernels off the cobs (reserve the cobs for making broth, if desired; see related recipe)
Step 5
5 You should have 2 1/2 to 3 cups of kernels, which you can transfer to a blender as you work
Step 6
6 In the pitcher of the blender, combine the corn kernels, poblano, cheese, eggs, half-and-half, salt and pepper
Step 7
7 Blend until smooth, about 1 minute
Step 8
8 Add three-quarters of the chives and pulse a few times just to incorporate
Step 9
9 Divide the souffle mixture among the ramekins
Step 10
10 Scatter the remaining chives on top of each portion
Step 11
11 Bake for about 25 minutes, or until puffed, golden brown on top and more set than jiggly
Step 12
12 (If the ramekins are different sizes, you may need to pull the smaller ones out after 20 minutes
Step 13
13 )
Step 14
14 Remove the ramekins from the oven and serve right away