This works best with fresh corn; frozen just won't cut it.
Serve with toast and sliced tomatoes that have been dressed with a little olive oil, vinegar and sea salt.
- Kernels from 1 ear of corn, either raw or grilled (about 3/4 cup)
- 2 large eggs
- Sea salt
- Freshly ground black pepper
- 4 to 6 basil leaves, rolled up, then cut crosswise into thin slices (chiffonade)
- About 1 ounce freshly grated smoked mozzarella cheese (may substitute fresh mozzarella, cut into small dice and drained well on paper towels)
- 1 tablespoon unsalted butter
Place the corn in a small nonstick skillet or crepe pan; add a few tablespoons of water and cook over medium heat for a few minutes, until heated through.
While the corn is cooking, combine the eggs and a tablespoon of water in a medium bowl; beat lightly.
Drain the water from the corn, then add the corn to the eggs along with a few pinches of salt, pepper to taste and the basil. Add the cheese and stir to combine.
Wipe out the skillet or crepe pan, then add the butter over medium-high heat. Once it starts to foam, add the corn and egg mixture and stir once or twice in the skillet or pan. Cover with a plate (the one you'll use to eat the omelet) and reduce the heat to medium-low. Cook for 3 or 4 minutes, until pale golden on the bottom, then carefully invert the omelet onto the plate and slide it back into the skillet or pan. Cook for 1 or 2 minutes, just until the omelet has set. Transfer to the plate; eat while the omelet's hot.
Alternatively, if you'd rather not flip the omelet, you can position an oven rack 4 inches from the broiling element and preheat the broiler. Use an ovenproof skillet; once the corn-egg mixture has been added to the melted butter, transfer the skillet to the oven and broil for about 2 minutes, just until set.
Adapted from "Vegetarian Suppers From Deborah Madison's Kitchen" (Broadway, 2005).
Tested by Joe Yonan.
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