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Fresh corn omelet

August 26, 2009|By RICK NELSON / Minneapolis Star Tribune

Sweet-corn season is finally here and, unfortunately, it never lasts long.

This always-anticipated late-summer jewel tastes great on its own -- aided, perhaps by a shake of salt and a pat of butter -- but it also shines in soups, salads, side dishes and more.

Consider this possibiliy:


Serves 1.

"This combination of elements makes terrific scrambled eggs, too," writes author Deborah Madison. "Grilled corn as well as fresh is excellent here, so keep that in mind if you happen to be grilling." If using fresh rather than smoked mozzarella, dice cheese and let it rest on paper towels to release water, otherwise eggs will be watery. Madison suggests serving with toast and just-sliced tomatoes garnished with sea salt, olive oil and a few drops of balsamic vinegar. From "Vegetarian Suppers" by Deborah Madison (Broadway Books, $27.50)

1 ear sweet corn, grilled or raw, kernels sliced off cob
2 eggs
2 to 3 fresh basil leaves, slivered
1 ounce grated smoked mozzarella
Sea salt and freshly ground black pepper
1 tablespoon butter


If using ungrilled corn, put kernels in a small skillet with a few tablespoons water over medium heat and simmer until tender and heated through, about 2 minutes. Remove from heat and drain.

For omelet: In a medium bowl, whisk eggs with 1 tablespoon water. Stir in corn, basil and cheese, and season with a couple pinches of salt and some pepper. Wipe out pan.

Over medium heat, melt butter. When it foams, pour in egg mixture and give it a couple of quick stirs around pan. Cover pan with the plate you plan to eat from (it will warm it), reduce heat to low and cook eggs until pale gold on bottom.

Slide omelet onto plate, invert pan over it, grasp whole unit and flip it over. Slide omelet back into pan and cook second side until it just sets, about 1 minute. Tip omelet into plate, add sliced tomato and serve.

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