Thursday, September 6, 2018

Spicy Sweet Corn Omelet

Sometimes I don’t share things with you because they seem too mundane to even talk about, but this morning I made an omelet that was so tasty and delicious, I just had to share. I don’t know about you, but I am loving the fresh, sweet corn this year. As a consequence, as I believe I mentioned before, I have a lot of it! What I’ll do is cook it up in the microwave (a method that makes it stupidly easy to husk), allow the cobs to cool slightly, and then strip off the kernels and store them in a covered dish in the fridge. The cobs go into their own separate container in the freezer to be used later in chicken or vegetable stock.

This morning I was looking for something different for breakfast. I wanted eggs, an omelet to be specific, but I tend to be the type of person who adds something to it, and I wasn’t in the mood to chop up onions, mushrooms, parsley, or anything else that I might consider putting into one. So I looked in the fridge, spotted the corn, along with some pepper jack cheese that I had grated the day before. I know how well corn works in a quiche, from making the Spicy Fresh Corn Quiche (you can find that recipe
here), so I figured why not? This was a delicious and filling omelet, with a hint of heat from the cheese, and a sweet crunch from the corn. If you’re looking for a new way to enjoy eggs in the morning, you might want to try this.
Spicy Sweet Corn Omelet
Serves 1

1 T. butter
2 large eggs
1 T. whole milk
¼ t. dried minced onion
1 T. grated Parmesan
Few sprinklings of
Montreal Steak Seasoning (trust me, it is amazing in eggs)
1/4 - 1/3 c. fresh corn kernels
¼ c. grated pepper jack cheese, plus more for top
Heat butter in a 9-inch sauté pan over medium high heat until sizzling. Toss in corn kernels, sprinkling evenly around the pan, and allow to cook until they begin to sizzle. Meanwhile, in a medium bowl, whisk together eggs, milk, onion, Parmesan, and steak seasoning. When corn has started to sizzle, pour egg mixture evenly on top. As soon as it begins to set, sprinkle ¼ cup pepper jack cheese on top. Continue cooking as you would any kind of omelet, namely, drawing in the sides to allow the liquid to move from the center to the exterior and cook. Flip it over, allowing it to cook until eggs are set; turn it out onto a plate. Sprinkle with remaining pepper jack cheese, and a few dried parsley flakes for cuteness.

If you want an omelet that really takes things over the top, you may want to try this Lobster Omelet.

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bj said...

This sounds amazing...I like corn just about any way it's cooked....

Debbie - Mountain Mama said...

Ok so you just taught this old foodie two new tricks.....I have never ever used corn in an omelet (why not??????) and I also don't keep the cobs for broth - thank you, thank you, thank you!! Too bad I just threw out three cobs this morning, oh time!

gluten Free A_Z Blog said...

This was not too mundane to share- it looks absolutely delicious and truthfully I have never thought of making a corn omelet. I have lots of corn too and this is now on my list to make

Linda said...

Pattie do you have any idea how very enticing your photos look? Your omelets look so much better than mine. :)
I've never thought about saving and using scraped cobs in stocks! I learn so much from you. said...

You are speaking my language Pattie! I can't get enough corn this summer and your omelet sounds soooo good, even for dinner! Thank you!

Miz Helen said...

Your Omelet looks great for any meal! Thanks so much for sharing with us at Full Plate Thursday, your post is awesome. Hope you are having a great week and come back to see us soon!
Miz Helen