the pragmatic chef™

Paul's PUFFY CORN OMELET

3 Ears of Corn
4 1/2 TBLS Unsalted Butter
1/2 Tsp Salt
1/4 Tsp black pepper
4 Large Eggs (separated)
1 TBLS finely chopped fresh chives

1) Put oven rack in middle position and preheat oven to 350 degrees.
2) Add corn to a 4-quart of boiling salted water. Then remove from heat and let stand,covered 10 minutes. Drain and cool enough to handle. Cut the kernels from the cobs with a sharp knife into a bowl. Then scrape cobs over bowl to extract milk.
3) Melt butter in a 10-inch ovenproof nonstick skillet. Remove from heat and transfer 3 TBLS melted butter to bowl with corn. (leaving remaining butter in skillet to cool). Toss corn and 1/8 tsp salt and pepper.
4) Whisk egg yolks with remaining 1/8 tsp of pepper and 1/8 tsp salt 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 white peaks. Fold one third of whites into yolks to lighten. Then fold in remaining whites gently, but thoroughly. Gently fold in corn mixture.
5) 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 with sprinkled Chives.