Cheese Souffle with Corn and Jalapenos

Yield: serves 6 to 8

Prep Time: 25 min

Cook Time: 25 min

Cheese Souffle w/ Corn & Jalapeños

Great for brunch, but also a good side dish to fajitas and other Mexican food too!


2 medium onions, sliced
2 tablespoons unsalted butter
2 fresh jalapeño chiles, cut into halves lengthwise, seeded and cut into strips
2 cloves garlic, minced
1 1/2 cups fresh corn kernels (cut off the cob)
salt and freshly ground black pepper to taste
2 tablespoons unsalted butter
1 1/4 cups (5 ounces) shredded Monterey Jack cheese
2/3 cup shredded sharp Cheddar cheese
6 extra-large eggs, lightly beaten
1/2 cup milk


1. Preheat oven to 350°F.

2. Cook onions in 2 Tablespoons butter in an ovenproof skillet over low heat until tender but not brown. Stir in jalapeños and garlic. Cook for 2 minutes, stirring constantly. Add the corn, salt, and pepper and mix well. Cook for 1 minute, stirring frequently.

3. Spoon 2/3 of the corn mixture into a bowl. Stir 2 Tablespoons butter into the remaining corn mixture. Toss the Monterey Jack cheese and Cheddar cheese in a bowl. Sprinkle 1/3 of the cheese mixture over the corn mixture in the skillet and spread with 1/2 of the remaining corn mixture in the bowl. Sprinkle with 1/2 of the remaining cheese mixture and top with the remaining corn mixture in the bowl.

4. Whisk the eggs, milk, salt and pepper in a bowl until blended and pour over the prepared layers. Sprinkle with the remaining cheese mixture. Bake for 25 minutes or until puffed and brown. Serve hot or at room temperature.


*To save time, use a couple of Tablespoons of canned chopped chiles instead of fresh jalapeño.