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
- Prepare the corn and take it off the cob.
- 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.
- 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.)
- Fold the beaten egg whites into the yolks, and then gently stir in the corn.
- Spoon the mixture back into the buttery skillet. Bake at 350F until golden (and puffy!) This takes about 10-12 minutes.
- 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!