Heat oven to 400 deg with rack in middle. Generously butter 6 - 6 oz ramekins. Sprinkle each with t tsp sugar and turn to coat, then tap out the excess. Place ramekins on rimmed baking sheet and set aside.
In small bowl combine 2 Tbsp white sugar with 1 tsp lemon zest. Using fingers work together and set aside.
In large saucepan whisk together the flour and 1/4 cup white sugar. In blender combine the corn, cream and salt, puree until smooth, about 15 sec. Whisk the puree into the flour mixture, then set the pan over medium and cook, stirring constantly with a silicon spatula until the mixture reaches a boil and forms a thick shiny paste, about 5-7 min.
Remove the pan from the heat and stir in the butter, 2 Tbsp at a time until fully incorporated. Transfer to a large bowl and cool to room temperature, about 5 min. Whisk in the egg yolks, the remaining 3 tsp zest and the vanilla.
Whisk the egg whites on med-high until light and foamy. With the mixer running add the remaining 1/4 cup of sugar and whisk until the whites hold soft peaks when the whisk is lifted, 1-2 min., do not over whip. With the spatula fold 1/4 of whites into corn mixture until just a few streaks remain. Gently fold in the remaining whites.
Divide the mixture evenly among the ramekins. Run your finger around the rim of each ramekin to create a small channel, promoting better rise. Sprinkle evenly with the lemon sugar.
Bake until golden brown and well risen, about 20-22 min., they should jiggle slightly when the baking sheet is gently shaken. Do not open the oven door during baking. Transfer the baking sheet to a wire rack, dust the souffles with powdered sugar if desired and serve immediately.
Serves: 4 Total cook time: 30 min
Source: Milk Street Magazine