Cheesy Corn Puffs

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.

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.

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.

Photograph by Kang Kim