Cheese Souffle With Corn And Jalapenos |
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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 2 |
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Good Side dish Ingredients:
2 medium onions, sliced |
2 tbs unsalted butter |
2 fresh jalapeño chiles, cut into halves lengthwise, seeded and cut into strips |
2 cloves garlic, minced |
11/2 cups fresh corn kernels (cut off the cob) |
salt and freshly ground black pepper to taste |
2 tbs unsalted butter |
11/4 cups (5 ounces) shredded monterey jack cheese |
2/3 cup shredded sharp cheddar cheese |
6 extra-large eggs, lightly beaten |
1/2 cup milk |
Directions:
1. 1. Preheat oven to 350°F.
2. 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. 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. 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.
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