2-3tablespoonsmixed fresh herbs: sagethyme and chives
1/4cupgrated Fontina or other sharpgood melting, cheese
Instructions
Preheat oven to 180C (350F) and butter eight 1/2-cup ramekins.
Cut the corn off the cobs and place in a food processor. Pulse the corn about three times, until you have a very coarse mixture. Do not pulverise it!
Put all of the remaining ingredients in a large bowl and whisk until combined. Add the corn, and mix thoroughly. Ladle the mixture evenly into the ramekins and place them in a baking pan just large enough to hold them. Place the tray in the oven and add enough hot water to reach halfway up sides of the ramekins.
Bake the corn puddings in the middle of oven for 50 minutes, or until tops are slightly puffed and golden and firm to the touch. Remove ramekins from water and cool slightly on a rack for about 5 minutes. Run a knife around edges of ramekins and invert each pudding onto a serving plate.