2 c. frozen corn
4 oz. Monterey Jack cheese, 1 c. grated
1 fresh or pickled jalapeno pepper
4 scallions
4 tbsp. butter
1/4 c. flour
1 c. milk
Salt and pepper
1/3 c. chopped fresh coriander; optional
5 eggs

Heat oven to 350 degrees. Butter and flour a 1 1/2 quart souffle dish. Thaw corn. Grate cheese. Mince jalapeno pepper. Slice scallions. Melt butter in a saucepan. Add flour and cook over medium-low heat until it bubbles. Slowly stir in the milk and add 3/4 teaspoon salt and 1/4 teaspoon pepper. Boil, stirring 1 minute.

Remove from heat and stir in cheese, corn, jalapeno pepper, scallions, and coriander. Separate eggs and beat in yolks. Cool. Beat egg whites until almost stiff. Fold 1/3 of the whites into corn mixture. Gently fold this lightened mixture into remaining whites. Pour into prepared dish and bake until risen and golden, about 45 minutes. Serve at once.