Best 4 Fresh Corn Omelet Recipes

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**Savor the Sweetness of Summer with a Fresh Corn Omelet: A Culinary Journey from Classic to Creative Variations**

As the summer sun paints the fields with golden hues, it's time to celebrate the bounty of nature's harvest. Embark on a culinary adventure with our collection of fresh corn omelet recipes, each bursting with the vibrant flavors of the season. From the classic simplicity of traditional omelets to innovative flavor combinations, these recipes cater to every palate. Whether you prefer a quick and easy weekday breakfast or an impressive brunch spread, our selection has something for every occasion. Discover the versatility of fresh corn as it transforms ordinary omelets into extraordinary culinary delights.

Let's cook with our recipes!

PUFFY CORN OMELET



Puffy Corn Omelet image

Categories     Egg     Breakfast     Brunch     Bake     Quick & Easy     Corn     Chive     Gourmet     Sugar Conscious     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 4 main-course servings

Number Of Ingredients 6

3 ears of corn, husked
4 1/2 tablespoons unsalted butter
1/2 teaspoon salt
1/4 teaspoon black pepper
4 large eggs, separated
1 tablespoon finely chopped fresh chives

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.

SWEETCORN OMELETTE



Sweetcorn Omelette image

This delicious omelette recipe makes the perfect healthy breakfast, lunch or dinner and is a great way of using up leftover veggies. It can be served on its own or with a side salad for a more substantial main.

Provided by hello

Categories     Breakfast

Time 10m

Yield 1 serving(s)

Number Of Ingredients 8

3 medium eggs
2 teaspoons olive oil
80 g sweetcorn
5 cherry tomatoes, chopped
1/4 red pepper, finely chopped
1/2 teaspoon paprika
15 g spinach
15 ml almond milk, unsweetened

Steps:

  • Add 1 teaspoon of oil to a frying pan and quickly saute the tomatoes and red pepper for 2 minutes, then remove from the pan and set aside.
  • Whisk together the eggs, milk and paprika.
  • Add another teaspoon of oil to the pan to heat then pour in the egg mixture, tilt the pan so the mixture spreads out evenly and cook for 1 minute or so (until the egg mixture starts to hold together).
  • Place the sweetcorn, spinach and sauteed vegetables on top of the egg and continue to cook for another 1-2 minutes.
  • Serve up and enjoy!

Nutrition Facts : Calories 364.3, Fat 22.8, SaturatedFat 5.6, Cholesterol 491, Sodium 444.1, Carbohydrate 22.3, Fiber 3.9, Sugar 6.6, Protein 20.3

CREAMED CORN OMELET



Creamed Corn Omelet image

I had some left over creamed corn and decided to try it in a breakfast dish. This what I came up with.

Provided by Fritz Willie

Categories     Breakfast

Time 30m

Yield 4 serving(s)

Number Of Ingredients 9

4 large eggs
1 (14 1/2 ounce) can creamed corn
1 medium onion (diced)
1 jalapeno (diced)
6 ounces sausage or 6 ounces chorizo sausage
4 ounces cheese, of your choice (shredded)
1 garlic clove (minced)
1 teaspoon chili powder
1 tablespoon butter

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.

Nutrition Facts : Calories 483.5, Fat 34.6, SaturatedFat 14.2, Cholesterol 266.2, Sodium 1043.5, Carbohydrate 26.8, Fiber 2.1, Sugar 5.3, Protein 19.2

FRESH HERBS OMELET



Fresh Herbs Omelet image

This is called a "fines herbes" omelet in France, and usually contains finely minced parsley and chives, sometimes tarragon or chervil as well. The herbs should be sweet ones rather than bitter or sharp; basil, mint, and dill would also work. This is a classic French rolled omelet, served hot, right out of the pan, an utterly satisfying quick meal. The classic French omelet is made with butter, but in the Mediterranean a healthier version is made with olive oil. Use a nonstick pan for this.

Provided by Martha Rose Shulman

Time 10m

Yield 2 rolled omelets, serving 2

Number Of Ingredients 5

4 large or extra-large eggs
Salt and freshly ground pepper
1 tablespoon plus 1 teaspoon milk
3 tablespoons minced chopped herbs, such as parsley, dill, chives, tarragon, chervil, basil, mint (use no more than 3)
1 tablespoon plus 1 teaspoon extra virgin olive oil

Steps:

  • Break 2 eggs into a bowl and beat with a fork or a whisk until frothy. Add salt and freshly ground pepper to taste (about 1/8 teaspoon salt), and 2 teaspoons milk. Whisk half the herbs into the eggs and mix well.
  • Heat an 8-inch nonstick omelet pan over medium-high heat. Add 2 teaspoons of the olive oil. When the oil feels hot when you hold your hand above it, pour in the eggs, scraping every last bit into the pan. Swirl the pan to distribute the eggs evenly over the surface. Shake the pan gently, tilting it slightly with one hand while lifting up the edges of the omelet with the spatula in your other hand, to let the eggs run underneath during the first few minutes of cooking. As soon as the eggs are set on the bottom, jerk the pan quickly away from you then back towards you so that the omelet folds over on itself. Tilt the pan and roll out onto a plate. Repeat with the remaining eggs and herbs, and serve.

Nutrition Facts : @context http, Calories 251, UnsaturatedFat 14 grams, Carbohydrate 2 grams, Fat 20 grams, Fiber 1 gram, Protein 15 grams, SaturatedFat 5 grams, Sodium 326 milligrams, Sugar 1 gram, TransFat 0 grams

Tips:

  • When choosing corn for your omelet, look for ears with plump kernels and no blemishes.
  • To easily remove the kernels from the cob, hold the ear vertically over a bowl and use a sharp knife to slice downwards.
  • If you don't have fresh corn, you can use frozen or canned corn. Just be sure to thaw the frozen corn before using it.
  • To make your omelet more flavorful, add some chopped vegetables, such as onions, peppers, or tomatoes.
  • If you like your omelet cheesy, add some shredded cheese to the top before folding it over.
  • Serve your omelet with salsa, sour cream, or guacamole for a delicious and satisfying breakfast.

Conclusion:

Fresh corn omelet is a delicious and easy-to-make breakfast that is perfect for any occasion. With just a few simple ingredients, you can create a flavorful and satisfying meal that will keep you going all morning long. So next time you're looking for a quick and easy breakfast, give this fresh corn omelet recipe a try.

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