Name: Jalapeño Corn Soufflé
Total time: 75 min
Yield: 10
Ingredients: 3 tablespoons sugar; 3 tablespoons all-purpose flour; 2 teaspoons baking powder; 1 teaspoon salt; 6 large eggs; 2 cups heavy cream; 1/2 cup unsalted butter (melted and slightly cooled); 6 cups frozen (or fresh! corn kernels); 1 cup French's Crispy Jalapeños; 1/2 cup cooked corn kernels (roasted if desired); 1 jalapeño pepper (thinly sliced)