Heat oven to 350 degrees F. Grease 15" x 10" jelly roll pan; line with waxed paper and generously grease again.

 

To make soufflé roll: In large bowl, beat eggs with salt. Pour in paper-lined pan. Bake at 350 degrees F for 8-12 minutes or until set.

 

To make filling: Melt cream cheese in a small saucepan over low heat. Add corn and cheddar cheese; stir until cheese is melted. Remove from heat; set aside and keep warm.

 

To serve: Place sheet of foil on large cookie sheet; grease lightly.  Immediately invert eggs onto foil. Loosen edges of waxed paper from baked eggs, carefully remove. Spread warm filling evenly over baked eggs.

 

Starting with shorter end, roll up eggs using the foil as a serving platter. Discard foil. Top with 1/2 cup salsa and the cilantro. Serve soufflé roll with remaining salsa.

 

Yields: 8 servings.