Ingredients

• 3 cups corn kernels (from 6 to 8 ears corn)
• 1/2 cup milk
• 2 large eggs
• 1 teaspoon salt
• 2 tablespoons butter
• 1 onion, finely chopped
• 2 red serrano chili, seeded, minced
• 2 green serrano chili, seeded minced
• 3/4 cup grated Cotija or Parmesan cheese

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Instructions

1. Combine corn kernels, milk, eggs and salt in processor or blender and puree. Melt butter in large skillet over medium heat. Add onion and saute until translucent. Add chilies and corn mixture. Stir over low heat until the corn mixture thickens slightly, about 5 minutes. Add cheese and stir until melted. Season to taste with salt and pepper.