One of my go-to "I have no idea what to cook tonight" meals is breakfast for dinner. It's different for the kids, it's easy, and you can get rid of all your leftovers. Just scramble eggs, and throw everything in it! I had never really thought about putting corn in my eggs until I had breakfast at Martha's 22nd Street Grill in Hermosa Beach, California. They make a white corn scramble that's to die for. During the summer, I almost always have leftover corn in the fridge, and I love slicing off the kernels into salads, pastas and now... scrambles! This was delicious, probably due to the cream and Boursin cheese I added (no judging) but also because of the delicious, fresh, summer corn.
Fresh Corn & Egg Scramble
(Serves 4)
2 T unsalted butter
6 large eggs
1/4 cup milk or cream
4 ears of cooked corn, kernels sliced off
1/4 cup Garlic & Herb Boursin cheese (or garden veggie flavored cream cheese), crumbled
1 T chopped fresh cilantro (or parsley)
Salt and pepper
In a large skillet, heat butter over medium heat. While heating, whisk the rest of the ingredients in a large bowl. Add to skillet, and cook until fluffy using a rubber spatula to stir eggs. Season to taste with salt and pepper.
