Souffle for desserts or things savory are divine. Corn season is here and it’s time to join the two – corn off the cob and souffle method.

It’s an elegant combination you will love making. And it doesn’t need  to rise too high. Recently I made a few with roasted poblano chiles– really, really delicious. Corn is no less decadent and wonderful.  Check out my article next week for a simple recipe.