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 ½ of the remaining corn mixture in the bowl. Sprinkle with ½ 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.