Cheese Souffle with Corn and Jalapeños

This Cheese Souffle with Corn and Jalapeños is great for brunch, but it’s also a good side dish to fajitas and other Mexican food too!

Yield: serves 6 to 8

Prep Time: 25 minutes

Cook Time: 25 minutes

Cheese Souffle with Corn and Jalapeños


  • 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.