MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Puffy Corn Omelet
 Categories: Breakfast, Dairy, Vegetables
      Yield: 4 Servings
 
      3    Corn ears; husked
  4 1/2 tb Unsalted butter
    1/2 ts Salt
    1/4 ts Black pepper
      4 lg Eggs; separated
      1 tb Fresh chives; fine chopped
 
  Preheat oven to 350°F/175°C with the rack in the middle.
  
  Add corn to a 4 qt 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" oven-proof non-stick skillet (preferably
  lightweight) and remove skillet from heat, then transfer 3 tb
  melted butter to bowl with corn, leaving remaining butter in
  skillet to cool. Toss corn to coat and stir in 1/4 ts salt and
  1/8 ts pepper.
  
  Whisk egg yolks with remaining 1/4 ts salt and 1/8 ts 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 1/3rd 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 heat-proof rubber spatula and
  slide onto a plate. Serve sprinkled with chives.
  
  Recipe FROM: Food Styling by Ruth Cousineau, Aug 2005
  
  Formatted by: Dave Drum, Aug 18, 2008
  
  Uncle Dirty Dave's Archives
 
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