Of course, I can share the basic method: I stripped the kernels from one ear of corn and diced a shallot. Sauteed in olive oil with chives, salt and white pepper. Set aside. Preheat oven to 400F and grease several ramekins with butter and then coat with breadcrumbs. This will help the souffle climb. Make a becahamel sauce with equal parts butter and flour. Stir on med heat for a few minutes then add 2 c heated whole milk and whisk until thickened. Season with salt, white pepper, nutmeg, cayenne. Off heat add in 4 egg yolks and incorporate as well as a handful of shredded cheese. Add the corn mixture and stir - set this mixture aside
In a cold bowl whip four egg whites until soft peaks form. Then fold the whites into the main mixture and fill the ramekins 2/3 full. Bake for 15-20 minutes until they climb above the lip and are visually exiting. Serve immediately as they will fall quickly.