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Corn Omelet

Yield 2 to 4 servings


  • 4 ears fresh corn
  • 1/2 cup half-and-half
  • 1/2 teaspoon salt
  • Dash of pepper
  • 4 eggs, separated
  • 2 tablespoons butter or margarine

How to Make It

  1. Cut corn from cob, scraping cob to remove pulp. Combine corn, half-and-half, salt, and pepper in a large mixing bowl. Beat egg yolks until thick and lemon colored; stir into corn mixture.

  2. Beat egg whites (at room temperature) until stiff peaks form; fold into corn mixture.

  3. Melt butter in a large ovenproof skillet over low heat; add egg mixture. Cook over low heat 20 minutes. Transfer omelet pan to oven, and bake at 350° for 10 minutes or until set. Remove from oven; fold omelet in half. Slide onto a warm serving plate. Serve immediately.

Oxmoor House Homestyle Recipes