Ingredients

• 1 cup canned cream-style corn
• 4 tablespoons unsalted butter
• 1 teaspoon salt
• 1 3/4 cups all-purpose flour
• 3 large eggs
• 1/2 cup shredded pepper jack cheese, plus more for topping
• 1 tablespoon chopped fresh chives

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Instructions

1. Preheat the oven to 400 degrees F. Line 2 baking sheets with parchment paper. Bring the corn, butter and salt to a simmer in a medium saucepan over medium heat. Reduce the heat to low, add the flour and stir with a wooden spoon until the mixture is smooth and begins to pull away from the sides of the pan, about 2 minutes.
2. Scrape the dough into a bowl; let cool slightly. Add the eggs one at a time, stirring well between each addition. Stir in the cheese and chives. Chill the dough 15 minutes.
3. Scoop tablespoon-size mounds of dough onto the prepared baking sheets, about 2 inches apart. Sprinkle with more cheese. Transfer to the oven and bake until golden brown and puffy, 20 to 25 minutes. Serve warm.
4. Photograph by Kang Kim