Corn Souffles

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