2 ts Butter

      2    Scallions; including a

           - little of the greens,
           - finely chopped
      5    Cilantro sprigs; chopped

      1 lg Ear of corn

           - the kernels removed
           Water
      2    Eggs

           Salt
      1 lg Flour tortilla; -=OR=-

      2    Corn tortillas

      2 tb Grated Muenster cheese

           -=OR=- Monterey Jack cheese
  MELT BUTTER IN AN 8-INCH pan and add scallions, cilantro and corn. Cook for
  a minute or so, add a splash of water and continue cooking until the corn
  is tender. Season with salt. Beat the eggs with a pinch of salt and a
  teaspoon of water, then pour them into the pan with the corn and scramble
  them gently with a fork. Add the grated cheese at the end and stir it in
  with a few strokes of the fork. While the eggs are cooking, warm the
  tortillas in a dry pan. Serve them hot with the eggs and salsa or extra
  cilantro, as desired.