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It’s not just me, a corn omelet sounds pretty strange, right?

We’ve been getting a CSA box from Gruber Farms, which I 100% love. It’s been wonderful, we get an assortment of vegetables once a week from the fields to my car trunk. I have been wanting to do a CSA for a long time, and when my friend Aubrey (hi, Aubrey!) mentioned how much they enjoyed theirs, I was in. It semi-forces me into using things that I normally wouldn’t, hence the corn omelets, but it’s been very interesting.

So, I pick up the new box tomorrow (don’t worry, I’m not driving all the way out there- they deliver to Mt. Pleasant), and I was eager to use up the last few things in the box from last week. I glanced into the box and saw two ears of corn, and the idea of a corn omelet just popped (pun intended) into my head. The mister ended up really liking it, so much that I’ll probably make it again. Here’s what I did (sorry for not having photos of the steps, but if it’s easy enough for me to make before 8 am, you can definitely do it!):

Ingredients:

• Eggs (I like brown ones. I think they taste better- I know that’s not true) I buy ours from Barleybirds– a good source for multicolored organic eggs).
• Cheddar cheese (if you eat it, I don’t…the mister does)
• Corn on the cob (or use frozen stuff, I’m not judging- I used two whole ears this morning for two people…it might have been too much, but there wasn’t any leftover, for whatever that’s worth).

1. Put omelet pan on to heat up (medium-high heat). This is an important step for me- I use cast iron for pretty much all cooking, and it takes a little while for it to properly heat up. A few years ago, I started using a cast iron crepe pan to make my omelets, and let me tell you, I don’t regret it one bit. It leaves your eggs tender and so thin while cooking very quickly.
2. I cut the corn off of the cob. When I do this, I move the cutting board into the center of the counter- otherwise all of the kernels go flying, which would be a pain to clean, except the dog is always creeping around to eat them (which she isn’t allowed, since she’s on some prescription food…woof!).
3. Add two teaspoons of olive oil into the hot pan, spread it evenly and then dump the corn into the pan. I try to get the corn in one layer, salt, and pepper to taste, and move on to the next step: DON’T STIR IT (for ~5 minutes).
4. Crack two eggs into a small bowl, and salt & pepper it (not to taste, because you don’t want to eat raw eggs)- beat the eggs.
5. After the five minutes, stir the corn, then let it cook for about five more. You’ll know it’s done because some of the kernels will start flying (popping) out of the pan. Turn the heat down to medium-low and put the corn into a bowl- season with salt & pepper based on your preference.
6. Wipe off the pan with a damp cloth.
7. Spray the ban with oil, and add your beaten egg mixture into the center. You’ll want to grab the pan up with the handle (be careful, it’s probably hot!) and move the eggs so they’re evenly coating the pan.
8. Immediately put the cheddar cheese and then the corn into the egg mixture in the pan. You want it to cook the egg so it doesn’t make a giant mess.
9. Next, keep an eye on your omelet- once the edges start to solidify, use a spatula to gently fold them over the top of the corn pile. The eggs likely will not cover all of the corn, that’s okay.
10. Once it’s cooked the way you like it, gently pull it out of the pan and onto a plate. I like eggs JUST done when they’re overcooked, I’m not a fan.
11. Sriracha- because I don’t eat eggs without hot sauce.

Bon Appetit! If you want information on either Barleybirds and their delightful eggs or Gruber Farms, let me know.

– Kendra

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