Creamed Corn Omelet Food

PUFFY CORN OMELET

Steps:

• Put oven rack in middle position and preheat oven to 350°F.
• Add corn to a 4-quart pot of boiling salted water , then remove from heat and let stand, covered, 10 minutes. Drain and, when cool enough to handle, cut kernels from cobs with a sharp knife into a bowl, then scrape cobs over bowl to extract "milk."
• Melt butter in a 10-inch ovenproof nonstick skillet (preferably lightweight) and remove skillet from heat, then transfer 3 tablespoons melted butter to bowl with corn (leaving remaining butter in skillet to cool). Toss corn to coat and stir in 1/4 teaspoon salt and 1/8 teaspoon pepper.
• Whisk egg yolks with remaining 1/4 teaspoon salt and 1/8 teaspoon pepper in a large bowl until combined. Beat whites with a pinch of salt in another bowl using an electric mixer at medium speed until they just hold stiff peaks. Fold one third of whites into yolks to lighten, then fold in remaining whites gently but thoroughly. Gently fold in corn mixture.
• Spoon mixture into skillet and bake until pale golden and set, 10 to 12 minutes. Loosen omelet with a heatproof rubber spatula and slide onto a plate. Serve sprinkled with chives.
• Grilling Procedure
• If using a charcoal grill, open vents on bottom of grill, then light charcoal. When charcoal turns grayish white (about 15 minutes from lighting), hold your hand 5 inches above grill rack to determine heat for charcoal as follows:
• Hot: When you can hold your hand there for 1 to 2 seconds
• Medium-hot: 3 to 4 seconds
• Low: 5 to 6 seconds
• If using a gas grill, preheat burners on high, covered, 10 minutes, then, if necessary, reduce to heat specified in recipe.

FRESH CORN OMELET

Steps:

• In a small bowl, whisk eggs, water, salt and pepper until blended. In a large nonstick skillet, heat 2 teaspoons butter over medium heat. Add corn; cook and stir 1-2 minutes or until tender. Remove from pan., In same pan, heat 1 tablespoon butter over medium-high heat. Pour in half of the egg mixture. Mixture should set immediately at edges. As eggs set, push cooked portions toward the center, letting uncooked eggs flow underneath. When eggs are thickened and no liquid egg remains, spoon half of the corn on one side; sprinkle with 1/4 cup cheese. Fold omelet in half. Cut in half; slide each half onto a plate., Repeat with remaining butter, egg mixture and filling. Serve with salsa.

CORNED BEEF OMELETTE

Steps:

• Blend cream cheese, basil and lemon juice together. set aside. let come to room temperature.
• Whisk eggs, salt, and pepper together till foamy.
• cut corned beef into thin strips or small diced. lightly saute in pan till hot. remove and set aside.
• Melt butter in skillet on medium heat. Add eggs when pan is hot.
• When eggs are 3/4 way done add cream cheese and corned beef to center of eggs.
• Fold in half, plate and enjoy.

CREAMED CORN OMELET

Steps:

• Cook bacon, sausage or chorizo and crumble. Sauté onion, jalapeno and garlic until onion is translucent.
• Do not over cook.
• In a bowl, beat the eggs lightly.
• Add to the creamed corn and stir till it is mixed.
• Add half the cheese to the mixture.
• Stir again.
• Add the meat and stir again.
• Melt butter in ovenproof non-stick skillet. Pour the mixture into the skillet and cook on top of stove on low heat for 4 or 5 minutes.
• When the edges start to curl a little bit, remove from heat.
• Sprinkle the remaining cheese over the top. Dust the chili powder over the cheese.
• Place in a 375 degree oven until top is bubbly and center is no longer wiggly.
• Let cool 5 minutes.
• Cut in pie shaped pieces.