This Mexican Cheese Soufflé packed with fresh corn and jalapeño peppers is great for brunch, but it’s also a good side dish to fajitas and other Mexican food too!

If there’s one thing I struggle with, it’s finding good side dishes to serve with a Mexican-style meal. My go-to is always Spanish Rice. Or sometimes I like to make a Mexican Chopped Salad. Mexican Corn is another good one. But I struggle with creativity beyond that. 

Enter this Mexican Cheese Souffle! It’s kind of like a Mexican corn pudding recipe. And it’s so good to serve with tacos and other Mexican favorites!

Ingredients needed:

• yellow onion
• unsalted butter
• fresh jalapeño peppers
• garlic
• fresh corn
• salt and freshly ground black pepper
• shredded Monterey Jack cheese
• shredded sharp cheddar cheese
• extra large eggs
• milk

How to make a Mexican Cheese Soufflé:

The complete, printable recipe is at the end of this post. Preheat the oven to 350°F.

Serve this Mexican Cheese Soufflé hot or at room temperature.

To save time, use a couple of tablespoons of canned chopped chiles instead of fresh jalapeño. And use frozen corn in place of fresh corn.

It’s a supremely cheesy side dish. The eggs in the soufflé act as a binder to hold everything together.

This Mexican cheese soufflé would be a great dish to serve at a Mexican food themed brunch too. Think about breakfast tacos or enchiladas and this wonderful soufflé to go along with them. Such a delicious meal. Enjoy!

The best Mexican-style recipes:

• Chicken Tortilla Soup
• Homemade Corn Tortillas
• 7-Layer Dip
• Carnitas
• Guacamole

Print

Mexican Cheese Souffle

This recipe is great for brunch, but also a good side dish to fajitas and other Mexican food!

Course Side Dish

Cuisine Mexican

Keyword corn, jalapeno, Mexican, souffle

Prep Time 25 minutes

Cook Time 25 minutes

Total Time 50 minutes

Servings 8 side servings (wedges)

Calories 333kcal

Author RecipeGirl.com (Adapted from California Sol Food: Casual Cooking from the Junior League of San Diego)

Ingredients

• 2 medium onions, sliced
• 2 tablespoons unsalted butter
• 2 whole fresh jalapeño chiles (cut into halves lengthwise- seeded and cut into strips)
• 2 medium garlic cloves, minced
• 1½ cups fresh corn kernels (cut off the cob)
• salt and freshly ground black pepper, to taste
• 2 tablespoons unsalted butter
• 1¼ cups (5-ounces) shredded Monterey Jack cheese
• ⅔ cup shredded sharp Cheddar cheese
• 6 extra-large eggs, lightly beaten
• ½ cup milk

Instructions

• Preheat the oven to 350°F.
• Cook the onions in 2 tablespoons of butter in an ovenproof skillet over low heat until tender but not brown. Stir in the jalapeños and garlic and cook for 2 minutes, stirring constantly. Add the corn, salt, and pepper and mix well. Continue cooking for 1 minute, stirring frequently.
• Transfer ⅔ of the corn mixture into a bowl. Stir the remaining 2 tablespoons of butter into the rest of the corn mixture in the skillet, and spread it out to cover the bottom of the skillet.
• Toss the Monterey Jack cheese and Cheddar cheese in a bowl.
• Sprinkle ⅓ of the cheese mixture over the corn mixture left in the skillet and then spoon ½ of the remaining corn mixture (from the bowl) on top of the cheese. Sprinkle with ½ of the remaining cheese mixture and top with the remaining corn mixture from the bowl.
• Whisk the eggs, milk, salt and pepper in a bowl until blended and pour over the prepared layers. Sprinkle with the rest of the cheese. Bake for 25 minutes or until puffed and brown. Serve hot or at room temperature.

Notes

• To save time, use a couple of tablespoons of canned chopped chiles instead of fresh jalapeño.

Nutrition

Serving: 1side serving | Calories: 333kcal | Carbohydrates: 10g | Protein: 19g | Fat: 25g | Saturated Fat: 14g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 216mg | Sodium: 342mg | Potassium: 240mg | Fiber: 1g | Sugar: 4g | Vitamin A: 860IU | Vitamin C: 5mg | Calcium: 394mg | Iron: 1mg

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