Enjoy Summer’s First Corn

It’s not a rumor! Corn is available! The first corn of the season has finally been unveiled here, and it’s time to eat. I have been dreaming of corn since last summer, so I was all in a fluster about what to make. Well, we just steamed it and ate two ears each the first night. Today, we were more patient and enjoyed one of our favorite recipes:

Puffy Corn Omelet

3 ears of corn
4 tbls. of unsalted butter
4 large eggs
salt and pepper
a few chopped chives, or onion tops, or scallions

  1. Prepare the corn and take it off the cob.
  2. Melt the butter in a 10-inch, ovenproof skillet (cast iron works well). Sprinkle with some salt and pepper. Cook for 1-2 minutes over medium-low, until it begins to smell like corn. Put corn aside, leaving some butter in the pan.
  3. Separate the eggs. In one bowl, whisk the egg yolks with 1/4 tsp of salt and 1/4 tsp. of pepper. In another, larger bowl, beat eggs with a pinch of salt with an electric mixer. Mix until the egg whites become stiff and can hold a peak (or until your patience runs out. Just know that, the longer you beat the puffier your omelet will be.)
  4. Fold the beaten egg whites into the yolks, and then gently stir in the corn.
  5. Spoon the mixture back into the buttery skillet. Bake at 350F until golden (and puffy!) This takes about 10-12 minutes.
  6. Loosen your omelet all around the edges and invert on a plate. (If it’s really stuck, just slice it as you would a pie and serve it from the skillet.) Sprinkle chives over the top.

This is a recipe that you can easily make with frozen corn, when it’s cold and you need a little bit of sunshine. Don’t forget to put some of that corn away for winter.

Send your favorite corn recipes in, and we’ll post them!

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4 thoughts on “Enjoy Summer’s First Corn

  1. The west coast is a little behind on the corn for sure – we’ve had fresh wonderful sweet corn for weeks here in ye olde midweste. Ben and I made a nearly so-local-you-can-see-the-source meal last night, a tomato and roasted red pepper pasta sauce. Tomatoes from our garden, red peppers from our garden (roasted and frozen from last season), thyme from the front yard. We didn’t grow the garlic, but maybe next year!

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