1 dozen large eggs
1/2 tsp. salt
2 tbsp. butter
1 c. raw corn kernels
1 (4 oz.) can chopped green chiles, drained
1/3 c. sliced green onions
8 oz. Monterey Jack cheese with Jalapeno peppers, cut in cubes
Chunky tomato salsa
Pepper to taste

Beat eggs, salt, and pepper with wire whisk in large bowl. Melt butter in large skillet over medium heat. Add corn, chiles, and onions. Cook 4-5 minutes until onions are tender.

Stirring constantly, add egg mixture; cook and stir with a wooden spoon gently until eggs form soft curds. Remove from heat and stir in cheese. Serve salsa on the side.